Pasta Florentine with Orecchiette Recipe - Food Fanatic
Print

Pasta Florentine with Orecchiette Recipe

Embed
    6 Servings

Ingredients

  • 16 ounces Dried Orecchiette Pasta
  • 2 tablespoons Olive Oil
  • 3 ounces Prosciutto, Chopped
  • 3 cloves Garlic, Minced
  • 1/3 cup Chopped Sun Dried Tomatoes
  • 10 ounce package Chopped Frozen Spinach, Defrosted
  • 2 teaspoons Dried Basil
  • 1 cup Chicken Broth, Plus extra, if needed
  • Red Pepper, To taste
  • Parmesan Cheese, For serving

Directions

  1. Cook pasta in a large pot of water according to package directions. Drain when cooked.
  2. While pasta is cooking, heat olive oil on medium high heat in a large skillet.
  3. Add prosciutto and cook for about 5 minutes or until crispy.
  4. Add garlic and sundried tomatoes to the pan and turn heat to medium. Cook for two minutes. Add spinach and dried basil to the pan. Stir well.
  5. Add 1 cup of chicken broth to the pan and cook until simmering. Add cooked pasta and mix with a wooden spoon. Add extra broth if necessary.
  6. Serve the pasta in a large bowl. Add red pepper to taste and serve with grated cheese if desired. 
Pasta florentine with orecchiette photo