Directions:
- 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.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 373.4 Kcal (1563 kJ) | ||
| Calories from fat | 230.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.59g | 39% | |
|---|---|---|---|
| Cholesterol | 29.41mg | 10% | |
| Sodium | 858.56mg | 36% | |
| Potassium | 563.05mg | 12% | |
| Total Carbs | 15.87g | 5% | |
| Sugars | 4.54g | 18% | |
| Dietary Fiber | 6.8g | 27% | |
| Protein | 19.38g | 39% | |
| Vitamin C | 17mg | 28% | |
| Iron | 1.1mg | 6% | |
| Calcium | 184.2mg | 18% | |
| Amount Per 100 g | |||
| Calories | 132.68 Kcal (556 kJ) | ||
| Calories from fat | 81.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.09g | 39% | |
|---|---|---|---|
| Cholesterol | 10.45mg | 10% | |
| Sodium | 305.06mg | 36% | |
| Potassium | 200.06mg | 12% | |
| Total Carbs | 5.64g | 5% | |
| Sugars | 1.61g | 18% | |
| Dietary Fiber | 2.42g | 27% | |
| Protein | 6.89g | 39% | |
| Vitamin C | 6mg | 28% | |
| Iron | 0.4mg | 6% | |
| Calcium | 65.5mg | 18% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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