Step up your pasta game with our Cherry tomato and pesto spaghetti recipe. Loaded with prosciutto and fresh parmesan, this dish will be a firm family favourite. It’s an easy weeknight dinner option that's ready in 15 minutes.
Serves44
Cook time10 mins10 minutes
Prep time5 mins5 minutes
Ingredients
375g spaghetti
2 tsp olive oil
6 prosciutto slices
250g cherry tomatoes, halved
120g pkt Coles Australian Baby Spinach, coarsely shredded
150g basil pesto
Shaved parmesan, to serve
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain, reserving ¾ cup (185ml) cooking liquid.
Step 2
Meanwhile, heat the oil in a large frying pan over high heat. Cook the prosciutto, turning, for 2 mins or until crisp. Transfer to a plate.
Step 3
Add tomato to the pan and cook, stirring, for 3 mins or until tomato begins to soften and split. Add the spinach and cook for 1 min or until spinach just wilts. Add the spaghetti, reserved cooking liquid and pesto. Toss to combine.
Step 4
Break the prosciutto into large shards. Add to the pasta and toss to combine. Divide among serving plates. Top with parmesan.
