Earlier this week, we all tried our hand at Nutmeg Spinach. But we still have half a bag left over. So here’s what I came up with:
- 2 oz. diced prosciutto (they should sell this in your grocer’s deli, but you can use a couple strips of chopped bacon if you can’t find it)
- 1/2 lb. quartered crimini mushrooms (or white, shitake, or oyster mushrooms – up to you)
- 1/2 lb. asparagus, cut in 1-2 inch lengths
- 2 diced Roma tomatoes (or other sweet tomato)
- half a bag of spinach (we hate to waste food)
- cooked pasta (I used campanella, but orichette, penne, bowtie, or other shaped pasta will do the trick)
Begin by sauteeing the prosciutto in a little olive oil until you can smell it – delicious. Add in the mushrooms and asparagus, continuing to saute until they’re nice and tender, about 10 minutes. Quickly add the tomatoes, spinach, and pasta. Stir it all together until the spinach is just wilted. Take it off the heat*.
For seasoning, use a little pepper and basil. If you’re feeling wild, add some fresh chopped garlic along with the tomatoes and spinach in the last step. You won’t need any salt with this dish as the prosciutto (or bacon) will be enough.
Serve warm with fresh parmesan cheese and the beverage of your choice.
*I’m not using exact heat measurements here, because I cook on a gas range. Always have. By my guess, we’re at a little less than half-flame. Enough to work quickly but still not burn the food. Use your best judgement – you know how to cook on your stove.