Creamy, decadent, and satisfying: this one-pot pasta recipe with prosciutto di Parma has got it all. What to do: Cook 1lb penne pasta until al dente according to package directions; Before draining, reserve 1c cooking water, then add 8 oz chopped spinach to pot, stirring until wilted. After draining, in the empty pot, whisk together 1c ricotta, 1c finely grated Parmesan, 1/4c lemon juice, 1/2 tsp salt, and 1/2c reserved pasta water. Fold in pasta and spinach and mix evenly. Serve in shallow bowls with four half-slices of prosciutto di Parma draped over top. Garnish with chopped basil.
