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
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.
Provided by: EatingWell
Per Single Serving / Serves 4 Total
- Calories 496
- Calories from fat 144
- Total Fat 16gm 25%
- Saturated Fat 3gm 15%
- Monounsaturated Fat 4gm
- Sodium 834mg 35%
- Total Carbohydrates 73gm 24%
- Fiber 13gm 52%
- Protein 23gm
- Cholesterol 16mg 5%
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.