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


Recipe Summary

30 mins


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

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.

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Rating: 5 stars
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 Read More