• Cooking spray
• 4 thin slices prosciutto
• 1, 16-ounce can cannelloni (white) beans, rinsed and drained
• 1-2 cloves garlic, minced
• ¼ cup julienned sundried tomatoes packed in oil
• 3 cups baby spinach
• ½ pound whole-wheat fusilli pasta, cooked according to package directions and drained (reserve 1⁄2 of the
Coat a large nonstick skillet with cooking spray and place over high heat. Using kitchen shears, cut prosciutto into small pieces directly over the skillet. Fry prosciutto until edges are crispy, about 1-2 minutes. Add beans, garlic and sundried tomatoes; stir until ingredients are heated through, about 2 minutes. Add spinach; cook until just wilted.
In a large bowl, toss pasta with bean mixture. To thin sauce, add the reserved cooking water slowly until desired consistency is reached. Serve immediately.