NUTRITION

SERVINGS

INGREDIENTS

1.5 oz Dry protein pasta

2.5 oz Prosciutto

1.5 oz Fresh mozzarella pearls

2 tbsp Grated parmesan cheese

0.5 cup Barilla marinara sauce

1 cup Fresh baby spinach

0.5 tsp Red pepper flakes

0.25 tsp Black pepper

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the protein pasta according to package directions until al dente.

• 2

  While pasta cooks, slice the prosciutto into thin ribbons and cook in a non-stick skillet over medium heat until crispy.

• 3

  Remove the crispy prosciutto from the skillet and set aside on a paper towel to drain.

• 4

  In the same skillet, add the Barilla marinara sauce and red pepper flakes, simmering over low heat until warmed through.

• 5

  Stir the fresh baby spinach into the sauce until just wilted and vibrant green.

• 6

  Drain the pasta, reserving a small amount of pasta water, and add the pasta directly to the skillet with the sauce.

• 7

  Fold in the mozzarella pearls, grated parmesan, and crispy prosciutto, adding a splash of pasta water if needed to reach a glossy consistency.

• 8

  Season with black pepper and serve immediately while the mozzarella is slightly softened and gooey.