Farfalle with Prosciutto Spinach Pine Nuts and Raisins
Indulge in a symphony of flavors with Farfalle with Prosciutto, Spinach, Pine Nuts, and Raisins—a quick and elegant pasta dish that strikes the perfect balance of savory and sweet. Bow-tie pasta serves as the canvas for a rich medley of ingredients, including crispy prosciutto, earthy spinach, toasty pine nuts, and plump raisins. Enhanced by garlic, a touch of red pepper flakes, and a glossy sauce made with olive oil, butter, and reserved pasta water, this recipe delivers a restaurant-worthy experience in just 30 minutes. Finished with freshly grated Parmesan, this dish is perfect for date nights, dinner parties, or weeknight indulgence. Whether you're a pasta lover or just looking to elevate your repertoire, this farfalle dish is sure to impress!
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Recipe Information
Ingredients
- 12 oz farfalle (bow-tie pasta)
- 2 tbsp extra virgin olive oil
- 1 tbsp unsalted butter
- 4 oz prosciutto, thinly sliced and chopped into small pieces
- 2 cloves garlic, minced
- 5 oz baby spinach
- 1 oz pine nuts
- 1 oz raisins
- 0.5 cup Parmesan cheese, grated
- 0.25 tsp red pepper flakes (optional)
- 0.5 tsp salt
- 0.25 tsp black pepper, freshly ground
- 1 cup pasta cooking water (reserved)
Instructions
Bring a large pot of salted water to a boil. Cook the farfalle pasta according to the package instructions until al dente. Reserve 1 cup of the pasta water before draining.
In a large skillet, heat the olive oil and butter over medium heat until melted and shimmering.
Add the chopped prosciutto to the skillet and sauté for about 2-3 minutes until slightly crispy.
Stir in the minced garlic and cook for 30 seconds, or until fragrant.
Add the baby spinach to the skillet and toss until wilted, about 2 minutes.
Sprinkle the pine nuts and raisins into the skillet, stirring to combine. Cook for another 1-2 minutes to slightly toast the pine nuts and plump up the raisins.
Reduce the heat to low and add the cooked farfalle to the skillet. Toss to combine all the ingredients.
Gradually stir in the reserved pasta water, a few tablespoons at a time, to create a light sauce that coats the pasta.
Season with salt, black pepper, and a pinch of red pepper flakes, if using.
Sprinkle the grated Parmesan cheese over the pasta and toss to combine. Adjust seasoning if necessary.
Serve the farfalle warm, garnished with an extra sprinkle of Parmesan cheese, if desired.
Nutrition Facts
Calories |
2341 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.9 g | 124% | |
| Saturated Fat | 29.5 g | 148% | |
| Polyunsaturated Fat | 9.7 g | ||
| Cholesterol | 152 mg | 51% | |
| Sodium | 4353 mg | 189% | |
| Total Carbohydrate | 291.7 g | 106% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 28.7 g | ||
| Protein | 96.6 g | 193% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 685 mg | 53% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 1320 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
