Spaghetti with Arugula, Roasted Peppers & Prosciutto

1 Review
From: EatingWell Magazine Spring 2003

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.

Ingredients 4 servings

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  • 12 ounces whole-wheat spaghetti, (see Ingredient note)
  • 1 tablespoon extra-virgin olive oil
  • 4 cloves garlic, minced
  • 1/8-1/4 teaspoon crushed red pepper
  • 2 ounces thinly sliced prosciutto, trimmed of fat and cut into thin strips (1/2 cup)
  • 1 12-ounce jar roasted red peppers, rinsed and cut into thin strips (1 1/2 cups)
  • 8 cups arugula leaves, (8 ounces)
  • 2/3 cup freshly grated Parmesan cheese, divided
  • Freshly ground pepper, to taste
  • 1/3 cup chopped walnuts, toasted

Preparation

  • Active

  • Ready In

  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 information

  • Serving size: about 2 cups
  • Per serving: 494 calories; 15 g fat(3 g sat); 12 g fiber; 73 g carbohydrates; 23 g protein; 97 mcg folate; 16 mg cholesterol; 7 g sugars; 0 g added sugars; 4513 IU vitamin A; 54 mg vitamin C; 224 mg calcium; 5 mg iron; 834 mg sodium; 388 mg potassium
  • Nutrition Bonus: Vitamins A & C (90% daily value), Iron (25% dv), Folate (24% dv).
  • Carbohydrate Servings: 4 1/2
  • Exchanges: 4 starch, 1 1/2 vegetable, 1 lean protein, 2 fat

Reviews 1

June 04, 2012
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By: EatingWell User
absolutely delicious! I wanted to try something new yet simple, this is the perfect. While cooking the pasta you're mixing the other ingredients and they are both finished at the same time. Also, the garlic mixture has a mouth-watering aroma, filling our kitchen with a garlicy-pepper scent. Then comes combining the two and enjoying! The taste leaves nothing to desire. There's a hint of spice, nothing too over-whelming. The proscuitto adds saltiness but complimentary to the peppery taste. Over+êall with all the ingredients playing off one another this meal leaves you feeling full to the core. Besides all that, the fact that a five year old and an unbelieveably picky eater were left with empty plates and full.stomachs and unanimous votes that this chef is the best cook and should not be replaced. Pros: easy to make, not too many ingredients, magnificent aroma, all around fantastically delicious