Lunch: Farfalle with Prosciutto, Spinach, Pine Nuts and Raisins

Pine nuts and raisins add a Sicilian flair to this quick pasta dish.

This recipe includes fertility superfoods such as:

Spinach, Nuts

Health and fertility benefits of Farfalle with Prosciutto, Spinach, Pine Nuts and Raisins

Fresh spinach is an excellent source of vitamin K, vitamin A, vitamin C, and vitamin B6, all of which have significant roles in reducing inflammation in the body, all of which help in the case of infertility. Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

Ingredients

1/2 c. pine nuts
1/2 c. raisins
1/2 c. boiling water
1/2 c. olive oil
6 cloves garlic
10 oz. spinach
1 lb. farfalle
1/4 lb. sliced prosciutto
1/2 tsp. salt
1/2 tsp. fresh-ground black pepper
1/3 c. grated Parmesan

Instructions

In a small frying pan, toast the pine nuts over moderately low heat, stirring frequently, until golden brown, about 5 minutes. Or toast them in a 350 °F oven for 5 to 10 minutes.
Combine the raisins and the boiling water. Let stand until plump, about 10 minutes. Drain.
In a large frying pan, heat the oil over moderately low heat. Add the garlic and cook, stirring, for 1 minute. Stir in the spinach and cook, stirring, until just wilted, about 2 minutes.
In a large pot of boiling, salted water, cook the farfalle until just done, about 15 minutes. Drain. Toss with the pine nuts, raisins, spinach mixture, prosciutto, salt, pepper and Parmesan.
Variations: Replace the pine nuts with walnuts. Substitute Swiss chard for the spinach.
Wine Recommendation: A fragrant and spicy Gewürztraminer from the Alto Adige makes an unlikely but tasty mate for this pasta.

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