Spaghetti with Arugula, Roasted Peppers & Prosciutto

Made it,
Loved it.

Serving size 4

Prep Time

Total Time 30MIN

Ingredients

12 oz whole-wheat spaghetti (see ingredient note)
1 Tbsp extra virgin olive oil
4 cloves garlic, minced
1 tsp crushed red pepper
2 oz thinly sliced prosciutto, trimmed of fat, and cut into thin strips (1/2 cup)
1 12-ounce jar roasted red peppers, rinsed and cut into thin strips (1 1/2 cup)
8 cup arugula leaves (8 ounce)
⅔ cup freshly grated parmesan cheese, divided
freshly ground pepper to taste
⅓ cup chopped walnuts, toasted

Directions

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. 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.

3. 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.

Ingredient Note: We tasted several brands of whole-wheat spaghetti and preferred the appealing springiness and nutty flavor of Bionaturae, found in the natural-foods section of large markets and natural-foods stores.