In Preparation For Girl Time...

So I'm off again with the same lovely girls I went to Aspen with, but this trip is with sand, bikinis tankinis, sandals and pina colodas.  Not snow, snowsuits, snow boots and hot chocolate...

I'm bringing lots of magazines to catch up on, and will try very hard to throw away when finished (wink wink). I also, bought a Nook Tablet this week. Hoping to cut down on my books, magazines and movies around the house. This is my first step in decluttering my life. I'm still wondering if I should have just spent the money for an IPad2. Ugh! My receipt says I have 14 days to change my mind...

Oh...I forgot to tell you where I'm going. Useppa, it's a little private island off the west coast of Florida. It's rated one of the top 25 true island retreats in the world...

Pasta with Prosciutto and Spinach...

While on my girl's trip to Aspen, this was one of our very yummy meals Susan made for us. Thank you Susan and Susan for being the chefs of our fabulous trip! Such a fast and easy recipe, not to mention delicious... 

 Ingredients...  

Serves 4  

 1 pound dried thin spaghetti

 1 pound fresh spinach, coarse stems discarded, leaves washed and dried

 1/2 pound thinly sliced prosciutto, cut into 1/2-inch pieces

 5 chopped garlic cloves

  2 tablespoons chopped fresh basil leaves

  2 tablespoons chopped fresh oregano leaves

 3/4 cup olive oil

 1/2 cup pine nuts

 sea salt/fresh ground pepper to taste

  fresh grated pecorino cheese

Directions...

In a 6-quart kettle bring 5 quarts salted water to a boil for the pasta.

Cut spinach leaves into thin strips (I didn't do this. Yes...sometimes I'm a little lazy).

In a large heavy skillet cook prosciutto, garlic, basil, oregano and pine nuts in 1/2 cup olive oil over moderately high heat, stirring, until lightly browned, about 3 to 5 minutes.

Add pasta to boiling water and cook until al dente. Drain in a colander. Return pasta to kettle and toss with remaining 1/4 cup olive oil, prosciutto mixture. Season pasta with sea salt and pepper to taste.

Serve with fresh grated pecorino cheese. 

 XoXo,