In large pot, cook linguine according to package directions, al dente.

Meanwhile, in large, deep skillet, heat oil over medium-high heat.

Add shallots, sun-dried tomatoes and grated lemon zest and cook, stirring constantly, 1 minute.

Add garlic paste and cook, stirring constantly, 1 minute.

Add prosciutto and cook, about 2 minutes, until crisp.

Drain linguine, add to skillet along with lemon juice, salt and pepper, tossing over medium heat to combine.

Place spinach in large bowl.

Add hot linguine mixture to spinach, tossing to combine.

Stir in pine nuts.

Garnish with cheese.