Spaghetti with Arugula, Roasted Peppers & Prosciutto

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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.

Jim Romanoff
Source: EatingWell Magazine, Spring 2003

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Recipe Summary test

total:
30 mins
Servings:
4

Nutrition Profile:

Nutrition Info
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Ingredients

Directions

  • Cook spaghetti in a large pot of lightly salted boiling water until just tender, 8 to 10 minutes.

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  • 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.

Nutrition Facts

Serving Size:
about 2 cups
Per Serving:
494 calories; protein 23.4g; carbohydrates 72.7g; dietary fiber 12.2g; sugars 6.6g; fat 15.4g; saturated fat 3g; cholesterol 16.2mg; vitamin a iu 4513.2IU; vitamin c 54.5mg; folate 97mcg; calcium 223.7mg; iron 4.7mg; magnesium 156.8mg; potassium 387.6mg; sodium 834.2mg; thiamin 0.5mg.
Exchanges:

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