Linguine with spinach and prosciutto

I love spinach, but I must admit that I can only eat so many salads before I start looking for another way to get my leafy greens. Enter inspiration in the form of this recipe. I made a substantial number of changes to the recipe, though, so I'm going to write it out the way I made it. (The prosciutto is easily omitted if you prefer a vegetarian version.)

Linguine with spinach and prosciutto
(Serves two as a substantial side dish, or one as a main dish with leftovers)

4 ounces dried whole wheat linguine
4 ounces fresh spinach
thinly sliced prosciutto, cut into 1/2-inch pieces (I used three medium-sized slices)
3 medium cloves of garlic, minced
1 tablespoon dried basil
1 teaspoon chopped fresh oregano leaves
1 teaspoon crushed red pepper
olive oil and/or EVOO as needed (say 3 tablespoons)
Parmigiano Reggiano as desired

Combine prepared prosciutto, garlic, basil, oregano, and crushed red pepper in a bowl.

Bring a large pot water to a boil, salt, and add pasta.

While the pasta cooks, heat a tablespoon or two of olive oil in a small skillet and cook prosciutto/garlic/herb mixture over medium-high heat for a few minutes, stirring frequently so that the garlic doesn't burn. Cook until deliciously fragrant and the prosciutto (if using) begins to crisp. Also chop half of the spinach leaves into thin strips, reserving whole leaves.

When the pasta is done, drain and return to pot. Toss with the cut spinach, prosciutto/garlic/herb mixture, freshly grated Parmigiano Reggiano, and a tablespoon or so of EVOO (if needed). The spinach should wilt a bit with the heat of the pasta. If you're using the prosciutto, that will probably provide plenty of saltiness; if not, you may need to season the pasta with some salt.

To serve, place reserved spinach leaves on plate(s) and mound pasta on top of spinach. Top with a bit more cheese, if you like, and devour.