This may be the best pasta I’ve made. Of course it is from the last issue of my subscription to Fine Cooking. I made a few tweaks by adding some artichoke hearts, using speck instead of Proscuitto and adding extra lemon zest.
1/2 lb pasta
12 oz baby spinach
4 artichoke hearts, chopped
4 oz speck or proscuitto, chopped
4 oz mascarpone cheese
1/2 c parmigiano, grated
Zest of one lemon
Cook pasta according to package.
In a 12 inch skillet, over medium heat add 1/3 c pasta water and wilt spinach, add artichoke hearts, and cheese, reduce heat to low and stir until creamy. Add pasta and zest, stir until well combined.