Pasta with Arugula and Prosciutto |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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 |
Directions:
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.
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.
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