Skillet Prosciutto and Spinach Penne
A quick, flavorful pasta dish combining salty prosciutto with fresh spinach and a light garlic-infused olive oil sauce. This italian-inspired pasta ready in about 25 minutes pairs penne pasta, extra virgin olive oil, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz penne pasta
- 3 tbsp extra virgin olive oil
- 4, minced garlic cloves
- 6 oz, torn into bite-size pieces thinly sliced prosciutto
- 4 cups fresh baby spinach
- 1/4 tsp crushed red pepper flakes
- 1/2 cup grated Parmesan cheese
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp fresh lemon juice
Instructions
- Step 1: Bring a large pot of salted water to a rolling boil. Add 12 oz penne pasta and cook for 10-12 minutes until al dente, then drain, reserving 1/2 cup pasta water.
- Step 2: While the pasta cooks, heat 3 tbsp extra virgin olive oil in a large skillet over medium heat. Add 4 minced garlic cloves and 1/4 tsp crushed red pepper flakes, sautéing for 1 minute until fragrant but not browned.
- Step 3: Stir in 6 oz torn prosciutto pieces and cook for 2-3 minutes until slightly crisp around the edges.
- Step 4: Add 4 cups fresh baby spinach to the skillet and cook, stirring, until wilted, about 2 minutes.
- Step 5: Return the drained pasta to the skillet with the spinach and prosciutto. Pour in 1/2 cup reserved pasta water and toss to combine, cooking for 1-2 minutes until the sauce lightly coats the pasta.
- Step 6: Remove from heat and stir in 1/2 cup grated Parmesan cheese, 1 tbsp fresh lemon juice, 1 tsp salt, and 1/2 tsp black pepper. Toss well and serve immediately.
Frequently asked questions
How long does Skillet Prosciutto and Spinach Penne take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Skillet Prosciutto and Spinach Penne?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep penne pasta from drying out.
Can I substitute ingredients in Skillet Prosciutto and Spinach Penne?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Skillet Prosciutto and Spinach Penne for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Skillet Prosciutto and Spinach Penne?
Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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