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4 thin slices prosciutto
1 16-ounce can cannelloni (white) beans, rinsed
1-2 cloves garlic, minced
1⁄4 cup julienned sundried tomatoes packed in oil
3 cups baby spinach
1⁄2 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.