Try “Jackie Pasta” for the July 4th holiday!


“Jackie Pasta”

(Sautéed Leeks w/Prosciutto and Mascarpone Over Angel Hair)

This is a recipe that I morphed from something I saw several years ago on the Food Network. My husband and kids LOVE it and have donned it “Jackie Pasta”. It is one of the most requested dishes in our house. My younger sister, who is just learning how to cook, has also taken a spin using the same basic recipe but using sausage instead. I hope you enjoy!


12 oz. angel hair pasta

2T extra virgin olive oil

(4) leeks, rinsed and chopped

16 oz. fresh mushrooms, sliced

10 oz. fresh spinach, whole leaves

2C chicken broth

8 oz. mascarpone cheese

8 oz. prosciutto (good quality)

Salt and pepper, to taste


Tip: All quantities in this recipe are estimates – I encourage you to modify to your liking J


Heat 2T olive oil in a large, deep frying pan. Once the oil is hot, add the chopped leeks and sliced mushroom. Sauté until the leeks are almost translucent. Next, add the fresh spinach to the pan. So that the other ingredients do not burn, add approximately 3/4C chicken broth to deglaze the pan. Cover (this will help the spinach to cook down/wilt). Add salt and pepper, to taste.

In a separate pot, bring water to boil for the angel hair. Cook, as directed. Once the pasta is the preferred texture, drain and proportion onto the plate. Scoop an ample amount of the leek mixture onto the pasta and dab approximately 2-3T of mascarpone on the top. Tear approximately 3-4 slices of the prosciutto and place on top of the leek mixture. Once seated, mix all together and enjoy!

Note: Prosciutto, when not kept cold, becomes sticky and difficult to shred. I recommend you keep this in the refrigerator until ready to serve.


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