Name: Pasta with Arugula and Prosciutto
Cook time: 15 min
Total time: 20 min
Yield: Makes 4 servings
Ingredients: 1 lb penne (preferably ridged); 1/4 lb thinly sliced prosciutto, chopped; 1 lb arugula (4 bunches), coarsely chopped; 2/3 cup freshly grated Parmigiano- Reggiano (1 1/2 oz); 3/4 teaspoon finely grated fresh lemon zest; 1/4 cup extra-virgin olive oil

Recipe information

Total Time
20 min
Yield
Makes 4 servings

Ingredients

1 lb penne (preferably ridged)

1/4 lb thinly sliced prosciutto, chopped

1 lb arugula (4 bunches), coarsely chopped

2/3 cup freshly grated Parmigiano- Reggiano (1 1/2 oz)

3/4 teaspoon finely grated fresh lemon zest

1/4 cup extra-virgin olive oil

Preparation

Step 1
Cook pasta in an 8-quart pot of boiling salted water until al dente. Reserve 1 cup cooking water, then drain pasta in a colander.
Step 2
Return pasta to pot and toss with prosciutto, arugula, Parmigiano- Reggiano, zest, and salt and pepper to taste. Drizzle oil over pasta and toss to combine, adding some of reserved cooking water if pasta seems dry.

TagsPasta Penne Italian European Prosciutto Ham Meat Arugula Leafy Greens Vegetable Parmesan Cheese Dairy Lemon Citrus Fruit Main Dinner Nut Free Quick Easy Weeknight Meals 30 Minutes or Less Simmer Gourmet

Recipe notes

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