What's This?
Serving size 4
Total Time


12 oz whole-wheat spaghetti (see ingredient note)1 Tbsp extra virgin olive oil4 cloves garlic, minced1 tsp crushed red pepper2 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 taste⅓ 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.

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Nutrition Facts

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.

Tags: Dinner, Healthy, Kid-Friendly, Pasta, Vegetable, Meat, Italian, Easy, One-Dish, Spring

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