linguine with gorgonzola, prosciutto, and spinach

Print PrintShare with Friends

Servs: 4

Click "Yummy!" if this recipe looks good to you. Learn more.

Have a suggestion/comment about this recipe? Let the community know here:

Ingredients [?]

If you see an ingredient you would like to add to your shopping list simply click the Add ingredient icon and the item will be saved in your "Home" under the "Shopping List" link
Change Serving Size
  • add   1 pound dried linguine
  • add   1/2 pound Gorgonzola, crumbled
  • add   1 pound fresh spinach, coarse stems discarded, leaves washed well and spun dry
  • add   2 tablespoons chopped fresh basil leaves or 1 tablespoon dried basil, crumbled
  • add   2 tablespoons chopped fresh oregano leaves or 1 tablespoon dried oregano, crumbled
  • add   1/2 cup pine nuts, toasted until goldenGarnish: fresh basil leaves
  • add   3/4 cup olive oil
  • add   1/2 pound thinly sliced prosciutto, cut into 1/2-inch pieces
  • add   2 tablespoons finely chopped garlic
  • add   Accompaniment: freshly grated Parmesan


  1. In a 6-quart kettle bring 5 quarts salted water to a boil for linguine.
  2. Cut half of spinach leaves into thin strips and reserve remaining whole leaves.
  3. In a large heavy skillet cook prosciutto, garlic, basil, and oregano in 1/2 cup oil over moderately high heat, stirring, until lightly browned, about 3 minutes.
  4. Add pasta to boiling water and cook until al dente. Drain in a colander. Return pasta to kettle and toss with remaining 1/4 cup oil, prosciutto mixture, cut spinach and Gorgonzola. Season pasta with salt and pepper.
  5. Arrange reserved spinach leaves on 4 plates. Mound pasta on spinach and sprinkle with pine nuts. Garnish pasta with basil leaves and serve with Parmesan.


Dorisbaby22 02:14, 24 Aug 2015

Hello Hello Dear, My name is Doris Evans, I want us to be lovely friends because life is good when you have awesome friends around you. Thanks.

Recipe Reviews 1 reviews


Dishes to enjoy recipe with...

Other Recipes You Might Like!