Lemon Linguine With Spinach and Crispy Prosciutto

INGREDIENTS

SERVINGS 6

• 1 lb linguine
• 1⁄3 cup olive oil
• 1⁄3 cup minced shallots or 1⁄3 cup onion
• 1⁄4 cup chopped sun-dried tomato
• 1 tablespoon grated lemon zest
• 1 tablespoon garlic paste
• 4 ounces prosciutto, torn into pieces
• 1⁄3 cup fresh lemon juice
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon fresh ground black pepper
• 8 cups Baby Spinach, loosely packed
• 1⁄2 cup toasted pine nuts
• grated parmigiano-reggiano cheese or grana padano, grated, garnish

DIRECTIONS

In large pot, cook linguine according to package directions, al dente.
Meanwhile, in large, deep skillet, heat oil over medium-high heat.
Add shallots, sun-dried tomatoes and grated lemon zest and cook, stirring constantly, 1 minute.
Add garlic paste and cook, stirring constantly, 1 minute.
Add prosciutto and cook, about 2 minutes, until crisp.
Drain linguine, add to skillet along with lemon juice, salt and pepper, tossing over medium heat to combine.
Place spinach in large bowl.
Add hot linguine mixture to spinach, tossing to combine.
Stir in pine nuts.
Garnish with cheese.

Source:

http://www.food.com/recipe/lemon-linguine-with-spinach-and-crispy-prosciutto-314507