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Epicurious

Pasta with Arugula and Prosciutto

3.8

(34)

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

  1. 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.

TagsPastaPenneItalianEuropeanProsciuttoHamMeatArugulaLeafy GreensVegetableParmesanCheeseDairyLemonCitrusFruitMainDinnerNut FreeQuickEasyWeeknight Meals30 Minutes or LessSimmerGourmet
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