Go Back
+ servings

Pasta with Prosciutto, Spinach, Pine Nuts & Raisins

This Glasscoe favorite is adapted from FoodandWine.com. It has an awesome balance of flavor from sweet raisins, toasted pine nuts, meaty prosciutto and garlicky greens—it's utterly addicting! Best of all, it’s made with mostly pantry staples and is delicious either warm or at room temperature, making it perfect any time of the year. -Nicki
Servings: 4
Author: Nicki Sizemore


  • ½ cup raisins
  • ½ cup olive oil
  • 6 garlic cloves , minced
  • Pinch red pepper flakes (optional)
  • 10 ounces baby spinach (you could also use Swiss chard or kale, stemmed and chopped)
  • Salt and freshly ground black pepper
  • 1 pound shaped pasta , such as rotini, rotelle or farfalle (regular or gluten-free)
  • 3-4 ounces thinly sliced prosciutto , coarsely chopped
  • ½ cup toasted pine nuts
  • ½ cup freshly grated Parmesan cheese


  • Bring a large pot of salted water to a boil.
  • Cover the raisins with hot tap water and let sit while you cook the spinach.
  • Pour the olive oil in a large skillet and add the minced garlic. Cook over medium-low heat, stirring often, until the garlic is irresistibly fragrant but not browned, about 2 minutes. Add a pinch of red pepper flakes and the spinach. Season with salt and pepper. Stir until the greens are wilted, about 2 minutes. Remove the pan from the heat. Drain the raisins and stir them in.
  • Once the water is boiling, cook the pasta to al dente according to the package directions. Drain and add the pasta to the pan with the spinach mixture (or, if your skillet isn’t large enough, dump everything back into the pot), along with the prosciutto, toasted pine nuts and grated Parmesan cheese. Taste and season with salt and pepper as needed. Serve warm or at room temperature.