What better way to celebrate a beautiful half day than by stuffing your face with delicious food that will probably increase your risk of heart disease? (Don’t worry, Robbie, I’ve biked two miles today.) With fresh herbs and greens from the Ann Arbor Farmer’s Market, Al Dente pasta, prosciutto from Sparrow Market and an ungodly amount of cheese and butter, you will finish this meal feeling satisfied and like you might want to go to the doctor. 

Fresh Herb and Prosciutto Pasta

Makes 4-6 servings 

1 bunch of fresh thyme, finely chopped

1 bunch of fresh oregano, finely chopped

2 medium sized tomatoes, cubed

2 slices of prosciutto

1-2 cups shaved Parmesan cheese (be generous)

Butter and/or olive oil (as much as you need)

1 small bunch of shiitake mushrooms, diced

1 large bunch fresh spinach

1 bag of your favorite pasta (We used Al Dente Roasted Garlic Linguini.)

1. Cook the pasta according to the directions on the package. If you’re using Al Dente pasta, remember that it cooks faster than most store bought, boxed pastas.

2. While the pasta is cooking, chop the herbs, tomatoes and mushrooms.

3. In a medium sized sauce pan, heat the olive oil and/or butter. When it’s hot enough, saute the herbs and spinach.

4. When the pasta is cooked, add it to the herb mixture. Add in the tomatoes and a some Parmesan cheese.

5. In a separate, smaller saucepan, saute the mushrooms and prosciutto in a little bit of olive oil until the mushrooms and prosciutto are crispy. We were a little to eager with the prosciutto, but it would be a good idea to cut it into smaller pieces before you put it in the pan. You could also bake the prosciutto in an oven to use less oil. (Although at this point, you’re fighting a losing battle.)

6. Once the mushrooms and prosciutto are cooked to your liking, add them into the pasta and herb mixture. Toss the pasta with more cheese (when in doubt, add more cheese) and cover it for a few minutes to let the cheese melt.

7. Once the cheese is adequately melted, serve the delicious pasta with a few slices of a fresh baguette and your favorite summer beverage. (In our case, Blood Orange Pelligrino. It may also be a good idea to serve this with some Tums.)