Spinach, Artichoke and Prosciutto Pasta

I think by the time I actually get to school in September, I will have more than enough pasta dishes on hand to try. Yum!

Recipe from Dianasaur Dishes.

Ingredients
2-4 servings of spaghetti noodles
1 Tblsp butter
3 pieces thinly sliced prosciutto (or bacon) chopped
1/2 red onion chopped
3 cloves minced garlic
5 mushrooms sliced
6-10 artichoke hearts (depending on what’s in your jar or can) chopped
3/4 cup white wine
salt and pepper to taste
1 cup baby spinach leaves
1/2 cup shredded gruyere or parmesan cheese

Directions
Start your pasta water boiling in a large pot and melt your butter in a large skillet on medium high. Add prosciutto, onion and garlic to the butter and stir to coat. Begin cooking your pasta according to package directions. Reserve 1/4 cup pasta water.

When onions are softened add the mushrooms and artichokes and stir again to get everything coated in the melted butter. Let cook 2 minutes before adding the wine. Cover and let simmer for 5 minutes.

Uncover the skillet and add pasta water and spinach. Mix well and remove from heat as spinach begins to wilt. Add salt and pepper to taste.

Divide pasta among plates or bowls and spoon artichoke mix over top. Sprinkle with cheese and stir.