Ingredients
- 8 ounces uncooked long fusilli (long twisted spaghetti)
- 1 (6-ounce) bag baby spinach
- 4 cups diced tomato
- 1 tablespoon extravirgin olive oil
- 3/4 teaspoon salt
- 1/4 teaspoon crushed red pepper
- 1 garlic clove, minced
- 2 ounces thinly sliced prosciutto, cut into strips
- 1/2 cup (2 ounces) shaved Parmigiano-Reggiano cheese
Description
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