Quick Description
A simple, relatively healthy pasta dish. I often add in chicken to make it more filling, although the chicken makes the meal a bit boring. The measurements are totally malleable; you can sample this meal at various stages to make sure it tastes right to you.
Ingredients
- 2 tbsp. extra virgin olive oil
- 2 ounces prosciutto (it's better with more!)
- 2 garlic cloves. Peeled and thinly sliced (I just use those containers of garlic)
- 1 shallot (I don't always use this, but if you have one laying around....)
- 1/2 cup chicken broth (I often use a little bit more)
- 1/3 cup frozen peas
- 3 cups baby spinach
- Dash of pepper
- 2 ounces of feta cheese, crumbled (sprinkle at your own discretion)
- Farfalle (anywhere between half and a whole box)
Directions
Cook the farfalle before starting or during prep work.
Heat the oil in a large skillet over medium heat.
Tear the prosciutto into pieces and cook until crispy, about 2 minutes. Remove from pan and drain on paper towel.
Add the garlic (and optional shallot) to the pan and cook until softened, about 2 minutes. Be sure not to burn.
Then add the broth, farfalle, peas, spinach, dash of pepper and cook until pasta are heated and almost all the chicken broth is absorbed, about 5 minutes. Remove from heat, add the feta and prosciutto and toss.
The more amount of ingredients you use, the more broth is needed.
Heat the oil in a large skillet over medium heat.
Tear the prosciutto into pieces and cook until crispy, about 2 minutes. Remove from pan and drain on paper towel.
Add the garlic (and optional shallot) to the pan and cook until softened, about 2 minutes. Be sure not to burn.
Then add the broth, farfalle, peas, spinach, dash of pepper and cook until pasta are heated and almost all the chicken broth is absorbed, about 5 minutes. Remove from heat, add the feta and prosciutto and toss.
The more amount of ingredients you use, the more broth is needed.
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