I just made this dish last week, and it was both simple to make and absolutely delicious with the 2016 Pinot Noir Watershed. I hope you will give it a try!


  • 12 ounces penne or other short pasta
  • ¼ cup olive oil
  • 4 ounces prosciutto, torn
  • 4 cloves garlic, finely chopped
  • 5 ounces baby spinach
  • ¾ teaspoon kosher salt
  • ½ teaspoon black pepper
  • ½ teaspoon lemon zest
  • 3 ounces Parmesan cheese, grated (about ¾ cup)
Step 1: Cook pasta according to package directions. Drain, reserving ½ cup pasta water.
Step 2: Heat olive oil and prosciutto in a large skillet over medium. Cook, stirring, until prosciutto is crisp, about 4 minutes; transfer to a plate using tongs. Add garlic to skillet and cook 30 seconds. Add spinach, salt, pepper, and lemon zest and cook, tossing, until spinach is wilted, 2 minutes.
Step 3: Add pasta, reserved pasta water, and half the cheese to skillet. Cook, tossing, until sauce thickens and coats the pasta, about 1 minute. Top with prosciutto and remaining cheese.
2016 Pinot Noir Watershed
93 points by Pinot File
“Moderately light garnet color in the glass. Exalted nose that really caught my attention with aromas of dark cherry, purple berry and burnt tobacco. Light to mid weight in style, with a captivating core of black cherry fruit. Sleek and polished, seamless and revealing, with a quenching finish that leads the drinker to take another sip. Even better when sampled the following day from a previously opened and recorked bottle. Quintessential Willamette Valley Pinot Noir and a great value to boot.Score: 93” PinotFile.
Retail: $25
3 & 6 Bottle Club: $21.25
12 Bottle Club: $20.00
Purchase online here, or call 503-864-4592. Cellar Door Club members can also order by emailing cellardoor@wintershillwine.com