Spaghetti with arugula, roasted peppers and proscuitto

serving size is 2 cups 496 cal, 16 fat, 72 carbs, 23 protein, 13 fiber

Spaghetti with arugula, roasted peppers and proscuitto
Spaghetti with arugula, roasted peppers and proscuitto

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 12

    oz whole wheat spaghetti

  • 1

    tbsp evoo

  • 4

    cloves garlic, minced

  • 1/4

    tsp crushed red pepper

  • 2

    oz thinly sliced prosciutto, cut into thin strips (1/2 cup)

  • 1

    (12 oz) jar roasted red peppers, rinsed and cut into thin strips (1 1/2 cups)

  • 8

    cups arugula (8 oz)

  • 2/3

    c freshly grated parmesan cheese, divided

  • pepper

  • 1/3

    c chopped walnuts, toasted

Directions

Cook spaghetti in large pot of lightly salted water, 8-10 minutes. Meanwhile, heat oil in large skillet over med-low heat. Add garlic and crushed red pepper; cook, stirring, until fragrant but not colored, 1-2 minutes. Add prosciutto and cook, stirring often, until lightly browned, 2-3 minutes. Stir in roasted red peppers and arugula, increase heat to med-high. Cook, stirring often, until arugula is wilted, 3-4 minutes. Reserving 1/3 cup liquid, drain spaghetti and place in warmed large bowl. Add the reserved water, arugula mixture, 1/3 cup cheese and pepper; toss to coat well. Sprinkle with walnuts and the remaining cheese and serve.

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