Rigatoni with Mushroom, Lemon, Parsley, Spinach and Prosciutto

Rigatoni with Mushroom, Lemon, Parsley, Spinach and Prosciutto












Tonights dinner was adapted from the pages of a Donna Hay magazine and for once it was tasty rather than just pretty. I added the prosciutto as the carnivore in me has problems with veg meals, they always seem incomplete. Everyone ate this with gusto.

Ingredients

• Rigatoni
• Mushrooms
• Garlic
• Parsley
• Lemon zest and juice
• Prosciutto
• Spinach

Method
Cook the pasta
Fry the prosciutto until crisp.
Chop 'shrooms and stick 'em in a baking tray with some unpeeled garlic, sprinkle with Olive oil and salt, roast in hot oven until tender. When done squeeze garlic out of skin and whack back in tray, along with the chopped parsley, lemon zest and broken up prosciutto, stir to combine. Then whack the whole lot in with the drained pasta and pour in the lemon juice and salt to taste. Serve with shaved parmeasan cheese.

Time to prepare: 30 minutes
Cost of ingredients: $25
Number of serves: 5
Recipe inspiration: July edition of Donna Hay magazine.