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Menu Plan for Spring I: Week 8, Sunday

Pasta with Prosciutto, Spinach and Chevre
Fresh Fruit

Cooking time:  25 minutes for menu       Cooking schedule: see below for instructions

          This is a simple, fast pasta dish using fresh spinach.  Add in all the olives and it's almost like a salad - we are into spring now, after all!

Pasta with Spinach, Prosciutto and Chevre

Total time: 25 minutes
  The sauce cooks in less time than the pasta, so if you are using fresh pasta this can go together very quickly.  The hot pasta and sauce 'cook' the spinach lightly, so that is just barely wilted. I had both kinds of olives in the fridge, but you can use fewer, or all of one kind.

Pasta with Spinach, Prosciutto and Chevre Ingredients:

 Instructions

Fresh Fruit

Something for spring!

Cooking Schedule: 25 minutes for menu
Assemble all ingredients and utensils
Utensils: measuring cups, spoons, knives,
pot and colander for pasta, large skillet
Put water on high heat for pasta
Slice onions
Mince garlic
Slice ham
Tend spinach
Cut olives
Cook pasta

Heat oil in skillet for sauce
Add onions, sauté
Add garlic, ham, sauté
Drain beans (refrigerate half)
Shred cheese if needed
Add olives, beans, Chevre to skillet, heat
When pasta is done put spinach on sauce
Drain pasta, (not thoroughly)
Put pasta on spinach, toss to combine
Add shredded cheese, toss to combine
Serve   - don't forget the fruit