Fusilli With Tomatoes, Spinach, And Prosciutto - cooking recipe

Ingredients

8 ounces uncooked long fusilli (long twisted spaghetti)
1 (6 ounce) bag Baby Spinach
4 cups diced tomatoes
1 tablespoon extra virgin olive oil
3/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1 garlic clove, minced
2 ounces thinly sliced prosciutto, cut into strips
1/2 cup shaved parmigiano-reggiano cheese

Preparation

Cook pasta according to package directions, omitting salt and fat. Place spinach in a large colander.
Drain pasta over spinach; place pasta mixture in pan. Add tomato, oil, salt, pepper, and garlic; toss well.
Add prosciutto; toss gently to combine. Sprinkle with cheese.