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Creamy orecchiete with spinach and prosciutto Recipe

   
 

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     Creamy orecchiete with spinach and prosciutto

Category   Entrees - Maindishes
Sub Category   None

Ingredients
koshar salt
3/4 lb dried oreccheiette or medium shells
8 oz baby spinach leaves about 8 packed cups
1/2 cup mascarpone cheese
2 oz freshly grated parmeigiano-reggiano cheese (about 1 cup)
1 tsp finely grated lemon zest
2 oz prosciutto (about 4 slices)
frehs ground pepeper
 

Instructions
Bring a large pot of water to a boil with a dash of salt. add the pasta and cook until al dente. gently stir in the spinach until it is wilted. Reserve a 1/4 cup of the water and drain the spinach and the noodles.
Return the pot to the stove over low heat add the mascarpone, parmigiano. and lemon zest and cook until the mascarpone cheese is melted. Add the pasta, spinach and reserved liquid. Add the prosciutto and toss gently. Season with salt and pepper and serve warm .


Originally Submitted
12/6/2013





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