Fusilli with Tomatoes, Spinach, and Prosciutto

Ingredients

• 6 ounce baby spinach 
• 0.3 teaspoon pepper red crushed
• 1 tablespoon olive oil extravirgin
• 8 ounces long fusilli uncooked (long twisted spaghetti)
• 1  garlic clove minced
• 2 ounces parmigiano-reggiano cheese shaved
• 2 ounces pancetta thinly sliced cut into strips
• 0.8 teaspoon salt 
• 4 cups tomatoes diced

Equipment

• frying pan
• colander

Directions

1. Cook pasta according to package directions, omitting salt and fat.
2. Place spinach in a large colander.
3. Drain pasta over spinach; place pasta mixture in pan.
4. Add tomato, oil, salt, pepper, and garlic; toss well.
5. Add prosciutto; toss gently to combine.
6. Sprinkle with cheese.