YOUR SOLIN GENERATED RECIPE
High-Protein Creamy Whole Wheat Pasta with Crispy Prosciutto
Savor a delicious twist on traditional pasta as whole wheat noodles meet a rich, creamy sauce made with non-fat Greek yogurt and aged Parmesan, crowned with crisp prosciutto. This dish balances textures and flavors beautifully while delivering a protein-packed meal that's both satisfying and energizing.
INGREDIENTS
2 oz dry whole wheat pasta
4 slices crispy prosciutto
1/2 cup non-fat Greek yogurt
1/4 cup grated Parmesan cheese
1 cup fresh spinach
1 garlic clove
1 teaspoon olive oil
Pinch of black pepper
Pinch of salt
PREPARATION
Bring a large pot of salted water to a boil and cook the whole wheat pasta according to package instructions until al dente. Reserve about 1/4 cup of pasta water and then drain the pasta.
While the pasta is cooking, heat olive oil in a medium skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds.
Add the crispy prosciutto slices to the skillet and cook until they start to crisp up further for about 2-3 minutes. Remove them from the heat and set aside on paper towels to drain any excess oil.
Add the fresh spinach to the skillet and toss until it wilts slightly. Lower the heat to avoid overcooking.
In a small bowl, whisk together the non-fat Greek yogurt and grated Parmesan cheese. If the mixture is too thick, add a splash of the reserved pasta water to reach a creamy consistency.
Combine the cooked pasta with the creamy sauce and spinach mixture. Gently toss to coat evenly; adjust with a bit more reserved water if needed for smoothness.
Season with a pinch of salt and black pepper. Serve the pasta topped with the crispy prosciutto pieces.
Enjoy your protein-rich, creamy whole wheat pasta as a satisfying dinner that delights both your taste buds and your nutritional goals.