this pasta with lemon arugula and prosciutto is light and easy to make.
Ingredients
- 16 oz. spaghetti
- juice and zest of 1 lemon plus 1/2 for garnish
- 1 tbsp. unsalted butter
- 1/2 c. freshly grated parmesan plus more for serving
- 1 tsp. crushed red pepper flakes
- 3 oz. prosciutto torn in pieces
- 1 bag arugula
- kosher salt
- freshly ground black pepper
Instructions
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in a large pot of salted boiling water, cook spaghetti until al dente, 8 to 10 minutes.
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drain, reserving 1 cup pasta water, and return to pot.
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place lemon zest and juice in a small bowl.
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thinly slice remaining ½ lemon into half-moons and remove seeds, then set aside.
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add lemon juice and zest, butter, parmesan, and ½ cup pasta water to pot, then stir gently to combine, adding additional pasta water until creamy.
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add red pepper flakes, prosciutto, arugula, and lemon slices and toss until arugula just begins to wilt.
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season with salt and pepper, garnish with parm, and serve.
i used these items to make this dish:
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