Spaghetti with Arugula, Roasted Peppers & Prosciutto (Printer-Friendly Version) | Eating Well
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Spaghetti with Arugula, Roasted Peppers & Prosciutto

http://www.eatingwell.com/recipes/spaghetti_with_arugula_roasted_peppers_prosciutto.html

From EatingWell:  Spring 2003, The Essential EatingWell Cookbook (2004)

The complex flavors of a good Parmesan, such as Reggiano, and a high-quality prosciutto, such as San Danielle, Volpi or di Parma, are essential for this pasta. Less expensive products will often contribute more saltiness than true flavor to the final result. Ask for a sample at the delicatessen when buying--if it tastes good on its own, it will make the dish taste good as well.

4 servings, about 2 cups each | Active Time: 30 minutes | Total Time: 30 minutes

Ingredients

Preparation

  1. Cook spaghetti in a large pot of lightly salted boiling water until just tender, 8 to 10 minutes.
  2. Meanwhile, heat oil in a large skillet over medium-low heat. Add garlic and crushed red pepper; cook, stirring, until fragrant but not colored, 1 to 2 minutes. Add prosciutto and cook, stirring often, until lightly browned, 2 to 3 minutes. Stir in roasted peppers and arugula; increase heat to medium-high. Cook, stirring often, until the arugula is wilted, 3 to 4 minutes.
  3. Reserving 1/3 cup of the cooking water, drain the spaghetti and place in a warmed large bowl. Add the reserved water, arugula mixture, 1/3 cup Parmesan and pepper; toss to coat well. Sprinkle with walnuts and the remaining Parmesan and serve.

Nutrition

Per serving : 496 Calories; 16 g Fat; 3 g Sat; 4 g Mono; 16 mg Cholesterol; 73 g Carbohydrates; 23 g Protein; 13 g Fiber; 834 mg Sodium; 388 mg Potassium

4 Carbohydrate Serving

Exchanges: 4 starch, 1 1/2 vegetable, 1 lean protein, 2 fat

Tips & Notes