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Pasta with Prosciutto, Spinach and Chevre

Cooking time:   25 minutes for menu Cooking schedule: see below for "menu" 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 Prosciutto, Spinach and Chevre                     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.

1 red onion
2 cloves garlic
12 Greek or black olives, pitted  and/or
12 green olives, pitted
8 oz white beans (cannellini)  (other half for Wednesday)
1 tbs olive oil
4 oz (120gr) fresh spinach  (save the rest for Wednesday)  
6 - 8 slices (4oz, 125gr) Prosciutto, Serrano, Bayonne (mine) or other dry-cured ham
2/3 box chevre (goat cheese)   (the little cartons of creamy goat cheese, 5 oz (150 gr)
                                                  (Chavrie in U.S. Chevraux in France)
1/2 cup (2oz, 60gr) shredded cheese  (Gruyère, Swiss, whatever)
1 1/4 cup dry, bite-size pasta

Cook pasta according to package instructions.
While waiting for the water to boil, prepare sauce:
Thickly slice onions. Mince garlic. Slice ham into large strips. Cut olives in half. Drain and rinse the beans. Sort through the spinach, discarding any damaged leaves, cutting the large leaves in half.  Heat oil in large non-stick skillet over medium heat.  Add onions and sauté until tender, about 5 minutes.  Add garlic and ham. Sauté for 10 minutes longer, until ham is slightly crispy. Add olives, beans and goat cheese and heat through. When pasta is done, drain but don't shake every last bit of water off.  Put the spinach on top of the sauce in the skillet, add the hot pasta on top and stir to combine.  Sprinkle with cheese, stir again and serve.
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Cooking Schedule: 25 minutes Assemble all ingredients and utensils Put water on high heat for pasta Slice onions Mince garlic Slice ham Tend the spinach Cut the olives Start to cook pasta Heat oil in skillet for sauce

Add onions and sauté Add garlic and ham, sauté Drain beans (refrigerate half) Shred cheese if needed Add olives, beans and 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

 

 

 

 

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