Stop! Put down that jar of tomato sauce! Put away the shredded cheese! Fill your bowl with this healthy and flavorful pasta with roasted garlic, sun dried tomatoes, prosciutto and spinach. This is not your typical pasta dish…it’s light, but totally screams comfort food!
Seriously, I could eat the entire recipe of this pasta. {Okay, maybe I really did…but you can’t prove it!} It’s my homemade version of what I order at my favorite Italian restaurant. As much as I love an amazing tomato sauce, sometimes it just doesn’t cut it. In under 20 minutes, you can have a bowl of this scrumptious pasta. It’s a little sweet from the roasted garlic and sun dried tomatoes and it’s a little salty from all that crispy prosciutto.
It’s National Pasta Month and I thought it would be fun to partner with one of my favorite pasta brands, Dreamfields. Did you know that a one-cup cooked serving of Dreamfields pasta (2 oz. dry) provides 5 grams of fiber and 7 grams of protein! So with all that spinach and pasta you will be chowing down on tons of fiber…but I promise you won’t even notice. {wink wink} Make sure you check out Dreamfileds online to find more great info and some amazing recipes!
{Keep Reading after the Recipe for a Dreamfields family pack + $25 gift card for one lucky AMFT reader}
You could really substitute any shaped pasta here, but I just love having everything all about the same size…it makes it easier for eating. I bet you are wondering what the kids thought of this more grown up pasta dish. Well….they actually liked it! I think it was the macaroni noodles that won them over. I’m sneaky like that…plus I also know that this pasta as all that extra fiber, so if the do push that wonderful green spinach aside I know they are still filling up with a healthy pasta.
Save Recipe- 2 tbls olive oil
- ¼ cup roasted garlic
- 1/8 cup sun dried tomatoes, in oil (lightly rinsed and roughly chopped)
- 4 oz thinly sliced Prosciutto, cut into small ribbons
- 2 oz fresh baby spinach
- 8 oz pasta of choice, cooked al dente (I used macaroni today, but it’s great with penne too)
In a large skillet, add olive oil and roasted garlic to simmer for about 1-2 minutes over medium heat. Add in prosciutto and cook for 1-2 minutes until crispy, then add in the sun dried tomatoes and spinach and cook until spinach is wilted.
Drain pasta and add to the pan to combine. Toss well to coat.
Note: You can make your own roasted garlic or check your local grocery stores olive/condiment bar to see if they have some already prepared.
Serves 2 for supper or 4 for a side dish.
Disclaimer: This recipe is in partnership with Dreamfields pasta. I was provided product and compensated for my partnership with them. Recipe, photos, and opinions are my own.
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