Lemon Linguine with Spinach and Crispy Prosciutto
Bright, zesty, and irresistibly creamy, this Lemon Linguine with Spinach and Crispy Prosciutto is an elevated weeknight dinner that’s ready in just 30 minutes! Featuring tender linguine tossed in a velvety lemon-infused cream sauce, this recipe brings together the freshness of baby spinach, the richness of Parmesan cheese, and the savory crunch of golden-brown prosciutto. A splash of lemon juice and a touch of zest deliver vibrant flavor, perfectly balancing the creaminess of the dish. Ideal for quick meals or entertaining, this pasta is easy, elegant, and endlessly satisfying. Garnish with fresh parsley for a pop of color, and enjoy it paired with crusty bread or a crisp glass of white wine.
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Recipe Information
Ingredients
- 12 oz linguine
- 4 slices prosciutto
- 2 tbsp olive oil
- 3 cloves garlic
- 5 oz baby spinach
- 1 cup heavy cream
- 3 tbsp lemon juice
- 1 tsp lemon zest
- 0.5 cup Parmesan cheese
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.25 tsp red pepper flakes (optional)
- 2 tbsp fresh parsley (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil and cook the linguine according to the package instructions until al dente. Reserve 1/2 cup of the pasta water, then drain the rest and set the pasta aside.
In a large skillet, heat 1 tablespoon of the olive oil over medium heat. Add the slices of prosciutto and cook for 2-3 minutes per side, or until crispy. Remove and transfer to a paper towel-lined plate to cool, then crumble into smaller pieces.
In the same skillet, add the remaining 1 tablespoon of olive oil. Mince the garlic cloves and sauté them for 30 seconds, until fragrant.
Add the baby spinach to the skillet and cook for 2-3 minutes, stirring occasionally, until just wilted. Remove the spinach from the skillet and set aside.
Reduce the heat to low and pour the heavy cream into the skillet. Stir in the lemon juice, lemon zest, Parmesan cheese, salt, black pepper, and red pepper flakes (if using). Let the mixture simmer gently for 3-4 minutes, stirring frequently, until slightly thickened.
Add the drained linguine to the skillet and toss to coat in the lemon cream sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
Gently fold the wilted spinach into the pasta. Cook for 1-2 minutes to heat through.
Portion the pasta onto plates and sprinkle with the crispy prosciutto pieces. Garnish with fresh parsley, if desired. Serve immediately.
Nutrition Facts
Calories |
1954 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.3 g | 170% | |
| Saturated Fat | 63.9 g | 320% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 2427 mg | 106% | |
| Total Carbohydrate | 118.6 g | 43% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 3.2 g | ||
| Protein | 50.7 g | 101% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 633 mg | 49% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 399 mg | 8% | |
*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.
