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Spinach, garlic & Parmesan pasta
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Whip up a tasty pasta dish for the family in 30 minutes or less without breaking the bank.
Ingredients:
  • 400g spiral pasta
  • 65g (4 thin slices) prosciutto, fat removed
  • 1 300g pkt frozen spinach, thawed
  • 1 375ml can light & creamy evaporated milk
  • 1 medium brown onion, finely chopped
  • 2 large garlic cloves, crushed
  • 1 bay leaf
  • Salt & ground black pepper, to taste
  • 0.63 gm ground nutmeg
  • 50g Parmesan, finely grated
  • 62.50 ml chopped fresh chives
Instructions:
  • Boil the pasta in a large saucepan of salted water according to package instructions until it is firm to the bite. Drain and keep warm by covering it.
  • Preheat the grill to medium-high heat. Grill the prosciutto for 1-2 minutes on each side until it is crispy and golden. Transfer to a paper towel to drain. Let it cool, then break the prosciutto into pieces and set aside. (Refer to microwave tip if needed.)
  • Drain the excess liquid from the spinach using a sieve and set it aside.
  • In a medium saucepan, combine milk, onion, garlic, bay leaf, salt, and pepper. Bring to a boil over medium-high heat, then reduce heat to low. Simmer covered for 10 minutes, stirring occasionally.
  • Add the spinach and nutmeg, cover, and simmer for an additional 4 minutes. Discard the bay leaf, then incorporate the Parmesan and chives, mixing thoroughly. Taste and adjust seasoning to your liking.
  • Combine the sauce with the pasta, gently toss, and serve immediately, topped with prosciutto.

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