My nap took longer than planned and when I woke up it was already 8:30pm. I just used whatever I could find in the fridge and came up with this.
- ¾ cup farfalle
- 2 TBS extra virgin olive oil
- ½ lb prosciutto ends, cut into small bits
- 5 cups baby spinach leaves
- 1 TBS red pepper flakes
- ½ cup tomato puree
- Parmesan cheese
Bring a pot of salted water to a boil and add a few drops of oil to prevent sticking. Cook the pasta until al dente. Drain well and return to pan to keep warm.
Heat the oil in a pan over medium heat. Add in the tomato puree and red pepper flakes, cook until bubbly. Add the prosciutto and cook for 3 minutes, stirring constantly. Toss the spinach leaves with the prosciutto until leaves are wilted. Turn off heat and then toss in the pasta. Season well and add desired amounts of Parmesan cheese.