Ingredients
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, crushed
- 150 g baby spinach
- 375 g spaghetti, cooked, drained
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 1 tbsp extra-virgin olive oil
- 4 slices prosciutto, pan-fried, broken into pieces
- 150 g fresh ricotta, crumbled
- Parmesan, grated, to serve
Instructions
1. Heat oil in large frying pan on medium. Sauté onion and garlic, 3 - 4 minutes, until softened. Add spinach and cook 1 minute, stirring.
2. Add cooked pasta to pan with lemon and oil, tossing well. Season to taste.
3. Serve topped with prosciutto, crumbled ricotta and a sprinkling of parmesan.