13
May
10

Penne with Arugula and Prosciutto

I’m hoping to spend as little time as possible in the kitchen these next few days. I’ve got finals to grade, a yard sale to prepare for and a scrumptious 7-month-old to play with. Oh, and arugula to eat. Somehow, my garden of barely visible seedlings morphed into rows of beautiful greens — spinach, red leaf and butter crunch lettuces, and peppery arugula.

I first tried this recipe about three years ago when I also had little time and several pounds of fresh greens to use up. It’s become a springtime staple. The arugula is peppery, the prosciutto is salty, and the lemon zest brightens it all up. Even better: it takes just 20 minutes or so to throw it together.



Penne with Arugula and Prosciutto
The Gourmet Cookbook

1 pound penne or other tubular pasta, preferably ridged
1/4 pound thinly sliced prosciutto, chopped (don’t scrimp on the prosciutto)
1 pound arugula, coarse stems discarded and leaves coarsely chopped
2/3 cup finely grated Parmigiano-Reggiano
3/4 teaspoon finely grated lemon zest
Salt and freshly ground black pepper
1/4 cup extra-virgin olive oil

Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1 cup cooking water and drain pasta.

Return pasta to pot and toss with prosciutto, arugula, cheese, 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.

Serves 6 to 8 as a first course; 4 as a main course

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1 Response to “Penne with Arugula and Prosciutto”


  1. 1 Anne Marie Jackson
    May 25, 2010 at 11:05 am

    Mmmm—-my mouth is watering!


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