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.

Spaghetti with Arugula, Roasted Peppers, and Prosciutto

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  • Prep Time


  • Total Time


  • Servings



  • 12

    ounce(s) whole-wheat spaghetti, (see Ingredient note)

  • 1

    tablespoon(s) extra-virgin olive oil

  • 4

    clove(s) garlic, minced

  • teaspoon(s) crushed red pepper

  • 2

    ounce(s) thinly sliced prosciutto, trimmed of fat and cut into thin strips (½ cup)

  • 1

    jar(s) roasted red peppers, rinsed and cut into thin strips (1½ cups)

  • 8

    cup(s) arugula leaves (8 ounces)

  • cup(s) freshly grated Parmesan cheese, divided

  • Freshly ground pepper, to taste

  • cup(s) chopped walnuts, toasted


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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