Spaghetti with Arugula, Roasted Peppers, and Prosciutto
The complex flavors of a good Parmesan, such as Reggiano, and a high-quality prosciutto, such as San Daniele, Volpi, or di Parma, are essential for this pasta.
Ingredients
- 12 ounce(s) whole-wheat spaghetti, (see Ingredient note)
- 1 tablespoon(s) extra-virgin olive oil
- 4 clove(s) garlic, minced
- 1/8 teaspoon(s) crushed red pepper
- 2 ounce(s) thinly sliced prosciutto, trimmed of fat and cut into thin strips (1/2 cup)
- 1 jar(s) roasted red peppers, rinsed and cut into thin strips (1 1/2 cups)
- 8 cup(s) arugula leaves (8 ounces)
- 2/3 cup(s) freshly grated Parmesan cheese, divided
- Freshly ground pepper, to taste
- 1/3 cup(s) chopped walnuts, toasted
Details
Servings 4
Adapted from eatingwell.com
Preparation
Step 1
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.
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