Pasta Fantastic
Source: Eileen L (adapted from Nick Stellino)
1 10 oz pkg of frozen spinach thawed & drained
4 tablespoons Olive Oil
4 large cloves Garlic minced
1/2 cup White Wine
1 cup chicken stock or canne
1 cup Heavy Cream
1/4 teaspoon fresh ground Pepper
4 ounces Procuitto thin sice into small ribbons
1/2 cup crumbled Gorgonzola (I sub 4oz cream cheese)
1 pound Penne Pasta
1/4 cup grated Parmesean
Heat 3 tablespoons olive oil in pan, add garlic saute 1 minute.
Add spinach cook 1 minute, add wine and reduce by half about 2 minutes.
Add stock, cream and pepper. Bring liquid to boil, reduce heat and simmer for 12 minutes.
Take remaining 1 tablespoon olive oil and fry proscuitto until crisp, drain on paper towel.
On a low heat add gorgonzola to the spinach mixture and add the proscuitto.
Pour mixture over cooked pasta mix well and sprinkle parmesean on top. Serve Immediately.