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Pasta and Gorgonzola with Margherita® Prosciutto

prep time: 15 minutes

total time: 25 minutes

Makes: 4 servings

Hearty Margherita prosciutto over gorgonzola-smothered cavatappi pasta with sautéed garlic mushrooms and spinach.


  • 1 pound cavatappi pasta
  • 2 tablespoons olive oil
  • 8 ounces sliced Margherita® prosciutto, julienned
  • 2 garlic cloves, chopped
  • 1 pound mixed wild mushrooms, sliced
  • 1 pound baby spinach
  • 16 ounces heavy cream
  • To taste: fresh ground pepper
  • 10 ounces gorgonzola cheese, crumbled
  • 4 ounces fresh basil


  1. Bring 6 quarts of water to a boil. Cook pasta to directions on package.
  2. Heat 12 inch sauté pan in medium-high heat. Add olive oil and prosciutto, cook 2-3 minutes. Add garlic and mushrooms, cook 3-4 minutes. Wilt spinach for 1 minute, add heavy cream.
  3. Let simmer 2 minutes. Add black pepper and 8 ounces gorgonzola cheese, cook 1 minute.
  4. Toss with cavatappi pasta for 30 seconds. Add pasta water if too thick for the correct consistency.
  5. Serve in pasta bowls, top with remaining gorgonzola and fresh basil.