Low Sodium Penne with Spinach and Goat Cheese

Servings: 2 | Serving size: 2 ounces pasta with veggies

Cooking Time: 30 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

This recipe does not make very good leftovers.

Place the water in a large sauce pan over high heat. When the water boils add the penne and stir.

While the pasta is cooking place the olive oil in a large skillet over medium heat. Add the prosciutto and cook for about a minute.

Add the pine nuts and shallots. Cook, stirring frequently, for about 5 minutes. Add the yellow pepper and pepper and reduce the heat to medium-low.

When the penne is just done set aside 1/4 cup of the pasta water and then drain the penne and add it to the skillet. Cook for about two minutes tossing frequently. If the pasta is too dry add the reserved pasta water 1 tablespoon at a time as needed.

Add the spinach and sprinkle the goat cheese crumbles over the top. Increase the heat to medium and toss until the spinach is just wilted, then serve.