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
Ready in 30 minutes or less, these healthy spring recipes are...
Whether you’re making soup for an appetizer or a main-course...
Few things are more satisfying on a chilly night than a...
Asparagus is high in folic acid and is a good source of...
Comfort foods are notoriously high in calories and saturated...
Entertaining is made easy with these delicious brunch recipes...
Spend less time in the kitchen; plug in your crock pot! Slow...
Healthy dinners that fit in one bowl are quick and convenient...
There's nothing better than a quick, easy and affordable...
Our low-calorie comfort food recipes are soothing, comforting...
Your slow cooker is the perfect tool to prepare an easy meal...
If you’re hoping to get a better night’s sleep, try adding...
Everyone is Irish on St. Patrick’s Day! Celebrate this year...
If planning out quick and healthy meals for your family is a...
Adding lean protein, such as chicken, turkey, lean beef, low-...
Canned tuna is a quick, healthy and delicious option for...
- Ease of Preparation
- Total Time
- 30 minutes or less
- Main Ingredient
- Preparation/ Technique