Ingredients
2 oz. Whole Wheat Blend Penne (other pasta shapes can be subtituted)
1 T. olive oil
2 cloves fresh garlic, minced
2 T. pine nuts (sliced almonds can be substituted to reduce fat)
1 Large Tomato, diced (or 1 cup halved grape tomatoes)
2 T. raisins, regular or golden
3 or 4 slices Prosciutto, chopped
6 oz. Baby Spinach (about 2/3 of a small bag)
1 T. Water (pasta cooking water is good)
1 T. Parmesan, grated
Salt and Pepper to taste
Preparation
Cook pasta according to directions.
5 minutes before pasta is done, heat oil in 12" saute pan.
Add nuts and stir until just turning golden, then add garlic and keep stirring as you add tomatoes, raisins and prosciutto. Cook about 2 minutes.
Add spinach and reserved pasta water and cover pan to wilt spinach for about 1 minute, then stir to combine while seasoning with salt and pepper.
Drain pasta and add to spinach mixture, stirring to combine.
Serve in pasta bowl and top with grated parmesan.
