Pasta with Spinach and Speck


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.

Serves 2.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s