Ingredients
1 Pound
Cavatappi Pasta
1 Pound
2 Tbsp.
Olive Oil
2 Tbsp.
8 Ounces
Sliced Margherita® Prosciutto, Julienned
8 Ounces
2
Garlic Cloves, Chopped
2
1 Pound
Mixed Wild Mushrooms, Sliced
1 Pound
1 Pound
Baby Spinach
1 Pound
16 Ounces
Heavy Cream
16 Ounces
Fresh Ground Pepper, To Taste
10 Ounces
Gorgonzola Cheese, Crumbled
10 Ounces
4 Ounces
Fresh Basil
4 Ounces
Directions
Bring 6 quarts of water to a boil. Cook pasta to directions on package.
Heat 12-inch sauté pan in medium-high heat. Add olive oil and prosciutto, cook 2-3 minutes. Add garlic and mushrooms, cook 3-4 minutes. Wilt spinach for 1 minute, add heavy cream.
Let simmer 2 minutes. Add black pepper and 8 ounces gorgonzola cheese, cook 1 minute.
Toss with cavatappi pasta for 30 seconds. Add pasta water if too thick for the correct consistency.
Serve in pasta bowls, top with remaining gorgonzola and fresh basil.
