12ouncesfusilli or pasta of choiceI use Jovial Foods or Banza GF pastas
3cupsfresh spinach
8ouncesgoat cheeseuse good quality block goat cheese
1/2cupextra virgin olive oil
4ouncesprosciutto, diced
2garlic cloves, peeled and minced
large lemon, zested and juiced
Kosher salt
Freshly cracked black pepper
Instructions
Preheat the oven to 375 degrees F.
Place the olive oil, diced prosciutto, garlic, and lemon zest in a large baking dish and mix together.
Move the mixture to the sides of the dish, leaving a large hole in the middle.
Place the block of goat cheese in the middle of the dish.
Sprinkle cheese with a few cracks of black pepper and bake for 20-25 minutes.
While the cheese is baking, cook your pasta in heavily salted water according to the package directions until al dente, saving 1 cup of the pasta water to add to the sauce.
When the goat cheese and prosciutto are hot and golden, remove from the oven.
Add 1/2 cup of the pasta water and lemon juice and mix briefly to combine with the goat cheese.
Add the hot, drained pasta and spinach and mix well.
If the sauce is still too thick, add the other 1/2 cup of pasta water and taste for seasoning, adding salt if needed.