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Thursday, March 17, 2011
Linguini With Goat Cheese Proscuitto and Spinach - Eva
½ lb linguini dried or fresh
1 small red onion
4-6 oz of goat cheese
1cup dry white wine
9 oz baby spinach
4-6 oz proscuitto sliced thin
Bring a large quantity of water to boil in the large pot and cook the pasta to your desired doneness
Cut up the onion into a small dice, and sauté in a small amount of olive oil until soft in the small saucepan.
When the onions are soft, add the wine, and simmer about 5 minutes
Add the goat cheese and stir until the cheese is melted
Add the chopped basil, and set the pan aside
Cut up the proscuitto into small strips and sauté for a short time in the large frying pan with a few drops of olive oil
Remove proscuitto and add spinach to the pan. Cover and cook slowly until spinach is wilted. If water is released, drain it off.
Add the proscuitto to the spinach, add the drained pasta and the goat cheese sauce, stir and serve.
1 large pot for cooking pasta
1 small saucepan
1 large covered pot or frying pan
Recipe from Cooking Magazine, modified by Eva