Spaghetti With Arugula, Roasted Peppers & Prosciutto

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 12 ounces whole wheat spaghetti (they suggest bionaturae, found in natural-food sections)
• 1 tablespoon extra virgin olive oil
• 4 garlic cloves, minced
• 1/8-1/4 teaspoon crushed red pepper flakes
• 2 ounces thinly sliced prosciutto, trimmed of fat and cut into thin strips (they suggest volpi or di parma)
• 12 ounces roasted red peppers, rinsed and cut into thin strips
• 8 ounces arugula leaves
• 2/3 cup freshly grated parmesan cheese, divided (they suggest reggiano)
• fresh ground pepper
• 1/3 cup chopped walnuts, toasted

Recipe

• 1 cook spaghetti in a large pot of lightly salted boiling water until just tender, 8 to 10 minutes.
• 2 meanwhile, heat oil in a large skillet over medium-low heat.
• 3 add garlic and crushed red pepper; cook, stirring, until fragrant but not colored, 1 to 2 minutes.
• 4 add prosciutto and cook, stirring often, until lightly browned, 2 to 3 minutes.
• 5 stir in roasted peppers and arugula; increase heat to medium-high.
• 6 cook, stirring often, until the arugula is wilted, 3 to 4 minutes.
• 7 reserving 1/3 cup of the cooking water, drain the spaghetti and place in a warmed large bowl.
• 8 add the reserved water, arugula mixture, 1/3 cup parmesan and pepper; toss to coat well.
• 9 sprinkle with walnuts and the remaining parmesan and serve.