Make yourself a bowl of spaghetti with garlic, mushrooms and prosciutto in under 30 minutes (and for only 400 calories or 13 WW points)! You don’t need a sauce with all of the flavor from aromatic garlic, fresh basil, salty prosciutto, and rich Parmesan cheese.
This is one of those easy pasta recipes that comes together quickly and yet comes off as somewhat impressive—a little elegant even. The ingredients aren’t unusual or hard to find, but combined, they create a lot of interest when it comes to flavor. And there’s a lot to love in the mix: the aromatic garlic, the fresh, herbal taste of basil, a strand of salty, savory prosciutto in every bite, and shavings of rich Parmesan.
There is no real sauce to this pasta, which keeps things simple but also means that this is a dish you need to eat immediately. The spaghetti gets lightly coated in the garlicky blend of olive oil and butter that you use to sauté the red onion and mushrooms. It’s enough to keep the spaghetti tender and pliable while still allowing all of the varying flavors to really come through. And this brings me to my first note:
Note #1: Don’t cut down on the oil or butter.
If you’re in the habit of making healthy meals or lightening traditional recipes, I understand why you might be tempted to reduce the amount of oil that I call for, or to skip the butter altogether. But don’t do it. The fats are essential. Beyond helping to properly brown and soften the garlic and veggies, they impart richness and flavor to a dish that doesn’t have any sauce at all.
Note #2: Salt your pasta water.
Salting the water before boiling your spaghetti is a step I didn’t always take. How much flavor could it really add anyway? Turns out, it does make a difference. When we think of table salt, it’s easy to think it only adds saltiness, but it does more. It helps to bring out the OTHER flavors in the dish, too. And don’t worry, not all the salt that you add to the water will be absorbed into the pasta, but the small amount that *does* get picked up will take your spaghetti from being fairly bland to having flavor at all.
With those notes in mind, here’s an overview of how to make your own spaghetti with garlic, mushrooms and prosciutto: Bring a pot of salted water to a boil and cook your spaghetti. While the pasta cooks, heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large skillet or dutch oven and sauté lots of garlic, thinly sliced red onion, sliced mushrooms, and strips of prosciutto. Once the spaghetti is tender, add it to the pan along with a few handfuls of fresh spinach and fresh basil and toss it all together until the spinach wilts. Stir in Parmesan cheese and that’s it! You’re done.
Spaghetti with Garlic, Mushrooms and Prosciutto
- 8 ounces dried spaghetti
- 2 tbsp olive oil
- 1 tbsp salted butter
- 4 garlic cloves minced
- 8 oz button mushrooms stems removed, sliced
- .5 medium red onion thinly sliced
- .25 tsp salt plus more to taste
- .25 tsp freshly ground black pepper
- 3 oz sliced prosciutto cut into strips
- 3 c baby spinach
- .333 c chopped fresh basil
- .333 c ⅓ cup grated Parmesan cheese
- Boil the pasta in generously salted water according to package instructions. Drain and set aside.
- Meanwhile, in a large nonstick skillet, heat the olive oil and butter over medium high heat.
- When the butter is melted, add the garlic, mushrooms, and onion, and cook, stirring occasionally, until the onions are soft and the mushrooms are soft and lightly browned, about 5 minutes. Add the salt, pepper, and prosciutto and cook, stirring constantly, for 1 minute.
- Add the spinach and let it sit on top of the hot skillet for 30 seconds. Remove the skillet from heat and add the cooked spaghetti, tossing to mix everything (the spinach will wilt as you mix). Add the fresh basil and the Parmesan, toss again, and serve immediately (with extra Parmesan, if desired).