Courge spaghetti au prosciutto fumé et aux épinards

INGREDIENTS

  • Courge spaghetti de 3 lb (1,5 kg), coupée en moitiés dans le sens de la longueur et épépinée
  • 3 c. à table (45 ml) d'huile d'olive, divisée
  • 1/2 c. à thé (2 ml) de sel et de poivre (chaque)
  • 5 oz (150 g) de jeunes pousses d'épinards
  • 1 gousse d'ail émincée
  • 1/2 tasse (125 ml) de parmesan râpé
  • 2 c. à table (30 ml) de basilic frais haché
  • 4 tranches de Prosciutto fumé San DanieleMD , en morceaux

Directions

  • Préchauffer le four à 400 °F (200 °C). Arroser les moitiés de courge de 2 c. à table (30 ml) d'huile d'olive et assaisonner chacune de la moitié du sel et du poivre. Section coupée vers le bas, faire cuire sur une plaque à pâtisserie tapissée de papier-parchemin de 40 à 45 minutes ou jusqu'à ce que les moitiés de courge soient tendres. Laisser légèrement refroidir; à l'aide d'une fourchette, gratter la courge spaghetti afin de former des brins.
  • Entre-temps, faire chauffer l'huile restante dans une grande poêle à feu moyen; cuire les épinards, l'ail et le reste du sel et du poivre durant environ 2 minutes ou jusqu'à ce que les épinards commencent à se flétrir.
  • Retirer du feu; mélanger avec la courge spaghetti, le fromage et le basilic. Répartir sur 2 plaques. Garnir de brins de prosciutto.
  • Astuce : si désiré, incorporer 1 tasse (250 ml) de tomates raisins coupées en moitiés.

Products in this recipe


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We've put together a simple recipe to follow for you - go to our link in bio to try it for yourself!
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Get the recipe for this delicious sandwich at the link in our bio and save this post for sandwich inspiration when you need it!

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How are you celebrating today? Tag us in photos of your Canada Day long weekend charcuterie spreads with Mastro® and San Daniele® for a chance to be featured!
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Tag a friend you'll make these with to bring on a picnic this summer 👇

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Follow Audrey's recipe at the link in our bio to make this stunning salad soon 🥗🤩
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