Creamy Whole Wheat Pasta with Crispy Prosciutto and Wilted Spinach

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Whole Wheat Pasta with Crispy Prosciutto and Wilted Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Whole Wheat Pasta with Crispy Prosciutto and Wilted Spinach

Enjoy a delightful fusion of textures and flavors in this dish featuring al dente whole wheat pasta tossed with a creamy, tangy Greek yogurt sauce, crispy prosciutto, and tender wilted spinach, all crowned with a perfectly poached egg for added richness.

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NUTRITION

498kcal
Protein
35.6g
Fat
19.1g
Carbs
47.5g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Pasta (dry)

3 slices Prosciutto

1 cup Fresh Spinach

1/3 cup Nonfat Greek Yogurt

1 tbsp Parmesan Cheese

1 tsp Olive Oil

1 clove Garlic

1 large Egg

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PREPARATION

  • 1

    Bring a pot of salted water to a boil and cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.

  • 2

    While the pasta cooks, heat the olive oil in a skillet over medium heat. Add the garlic and sauté for about 30 seconds until fragrant.

  • 3

    Add the prosciutto slices to the skillet and cook until crispy, about 2-3 minutes per side. Remove and set aside on paper towels.

  • 4

    In the same skillet, add the fresh spinach and cook until it wilts, about 1-2 minutes.

  • 5

    In a small bowl, mix the nonfat Greek yogurt with the grated Parmesan cheese. Season with a pinch of salt and pepper.

  • 6

    Combine the drained pasta, wilted spinach, and yogurt mixture in the skillet. Toss to evenly coat the pasta while reheating gently on low heat.

  • 7

    Plate the pasta mixture, then crumble the crispy prosciutto over the top. Finally, top the dish with a freshly poached egg.

  • 8

    Serve immediately and enjoy the creamy, savory balance of flavors and textures.

Creamy Whole Wheat Pasta with Crispy Prosciutto and Wilted Spinach

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Whole Wheat Pasta with Crispy Prosciutto and Wilted Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Whole Wheat Pasta with Crispy Prosciutto and Wilted Spinach

Enjoy a delightful fusion of textures and flavors in this dish featuring al dente whole wheat pasta tossed with a creamy, tangy Greek yogurt sauce, crispy prosciutto, and tender wilted spinach, all crowned with a perfectly poached egg for added richness.

NUTRITION

498kcal
Protein
35.6g
Fat
19.1g
Carbs
47.5g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Pasta (dry)

3 slices Prosciutto

1 cup Fresh Spinach

1/3 cup Nonfat Greek Yogurt

1 tbsp Parmesan Cheese

1 tsp Olive Oil

1 clove Garlic

1 large Egg

PREPARATION

  • 1

    Bring a pot of salted water to a boil and cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.

  • 2

    While the pasta cooks, heat the olive oil in a skillet over medium heat. Add the garlic and sauté for about 30 seconds until fragrant.

  • 3

    Add the prosciutto slices to the skillet and cook until crispy, about 2-3 minutes per side. Remove and set aside on paper towels.

  • 4

    In the same skillet, add the fresh spinach and cook until it wilts, about 1-2 minutes.

  • 5

    In a small bowl, mix the nonfat Greek yogurt with the grated Parmesan cheese. Season with a pinch of salt and pepper.

  • 6

    Combine the drained pasta, wilted spinach, and yogurt mixture in the skillet. Toss to evenly coat the pasta while reheating gently on low heat.

  • 7

    Plate the pasta mixture, then crumble the crispy prosciutto over the top. Finally, top the dish with a freshly poached egg.

  • 8

    Serve immediately and enjoy the creamy, savory balance of flavors and textures.