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Prosciutto Pesto Pasta & Spicy Ricotta

with Tomatoes & Spinach

25 MIN

4 Servings

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From the Test Kitchen

Fettuccine pasta twirls around fresh tomatoes and spinach in this irresistible pasta dish, which gets a rich boost of flavor from basil pesto and mascarpone cheese. Delightfully salty crisped prosciutto plus a dollop of ricotta (mixed with Calabrian chile paste for a kick of heat) tops it all off.
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Nutrition

PER SERVING
Calories

630 Cals (est.)

View Full Nutrition

fresh

ingredients

6 oz Prosciutto
1 lb Basil Fettuccine Pasta
6 oz Baby Spinach
½ lb Grape Tomatoes
½ cup Part-Skim Ricotta Cheese
2 cloves Garlic
1½ tsps Calabrian Chile Paste
⅓ cup Basil Pesto
2 Tbsps Mascarpone Cheese

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Remove the pasta from the refrigerator to bring to room temperature. Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Stack the prosciutto (removing the plastic lining between the slices), then roughly chop. Peel and roughly chop 2 cloves of garlic. In a bowl, combine the ricotta, a drizzle of olive oil, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper.

2 Crisp the prosciutto

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped prosciutto. Cook, stirring frequently and breaking apart any clumps, 4 to 5 minutes, or until crispy. Leaving any browned bits (or fond) in the pan, transfer to a paper towel-lined plate.

3 Cook the tomatoes

To the pan of reserved fond, add the tomatoes. Cook on medium- high, without stirring, 2 to 3 minutes, or until lightly browned (if the pan seems dry, add a drizzle of olive oil). Season with salt and pepper. Continue to cook, stirring occasionally, 1 to 2 minutes, or until softened. Add the chopped garlic. Cook, stirring frequently and pressing on the tomatoes with the back of a spoon, 1 to 2 minutes, or until the tomatoes are slightly broken down. Turn off the heat.

4 Cook the pasta

Meanwhile, using your hands, carefully separate the pasta strands. Add the pasta to the pot of boiling water. Cook, stirring occasionally, 3 to 4 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 2/3 cup of the pasta cooking water, drain thoroughly and return to the pot.

5 Finish the pasta & serve your dish

To the pot of cooked pasta, add the cooked tomatoes, spinach, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until thoroughly combined and the spinach is wilted. Turn off the heat. Stir in the pesto and mascarpone until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the crisped prosciutto and spicy ricotta. Enjoy!