Spaghetti with Arugula, Roasted Peppers & Prosciutto
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.
- 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
- Cook spaghetti in a large pot of lightly salted boiling water until just tender, 8 to 10 minutes.
- 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.
- 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.
Tips & Notes
- Ingredient Note: We tasted several brands of whole-wheat spaghetti and preferred the appealing springiness and nutty flavor of Bionaturae, found in the natural-foods section of large markets and natural-foods stores.
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.
Nutrition Bonus: 90% dv vitamin a, 55 mg vitamin c (90% dv), 51% dv fiber, 5 mg iron (25% dv), 90 mcg folate (24% dv).
Carbohydrate Servings: 4
Exchanges: 4 starch, 1 1/2 vegetable, 1 lean protein, 2 fat
More From EatingWell
In celebration of EatingWell's 10th anniversary we picked our...
These easy weeknight suppers are inspired by the bountiful...
Take advantage of summer's bounty of fresh produce with these...
Muffin tins are great for making more than just muffins,...
Use your charcoal grill or gas grill for more than just...
Potato salad is a favorite summer dish, but classic versions...
It’s no wonder that the Mediterranean diet is considered to...
Enjoy the world’s healthiest diet with these delicious...
Make your own pickles! Get the most out of summer’s bounty by...
Berries and fresh summer fruit star in our healthy homemade...
Pork tenderloin is an easy and healthy addition to your...
Our healthy pepper recipes, including recipes for bell...
Fresh, sun-ripened tomatoes not only taste wonderful, they...
For a quick and healthy dinner, make one of our easy stir-fry...
While nothing quite beats eating quickly boiled or grilled...
From healthy blueberry muffins and blueberry pancakes topped...
- Ease of Preparation
- Total Time
- 30 minutes or less
- Main Ingredient
- Preparation/ Technique