Dinner Tonight: Spaghetti with Lemon, Crispy Prosciutto and Arugula

Tired of your usual ho-hum Spaghetti with Tomato Sauce? Switch-it-up with this lighter, more up-beat version!

Spaghetti w Lemon, Prosciutto + Arugula Photo Credit Michael Crichton
Spaghetti w Lemon, Prosciutto + Arugula Photo Credit Michael Crichton
 

Yes, it is STILL winter. But we are starting to see the light at the end of the tunnel (or at least the calendar tells us so). Spring is around the corner, and although we are still keeping the chill at bay by loving pasta, we thought it time to brighten things up a little. This pasta is simple enough to make for a weeknight dinner, but fancy enough for entertaining as well.

Ingredients

6 slices prosciutto, chopped

1 lb spaghetti, or any other thin long noodle

¼ cup (60 mL) extra-virgin olive oil

1 tbsp (15 mL) lemon zest

¼ cup (60 mL) toasted pine nuts

½ tsp each (2 mL) sea salt flakes and freshly cracked black pepper

½ cup (125 mL) freshly grated Parmesan

2 cups (500 mL) baby arugula leaves

Directions

Heat a large non-stick skillet over medium heat. Add prosciutto and sauté, stirring often, until golden and crispy, about 5 to 7 minutes. Transfer to a plate lined with paper towel to drain.

Meanwhile, bring a large pot of salted water to a boil. Cook pasta according to package directions, until al dente. Reserve ½ cup (125 mL) cooking water, then drain pasta in a colander. Return to pot along with ¼ cup (60 mL) reserved cooking water, olive oil, crispy prosciutto, lemon zest, pine nuts, salt and pepper. Toss well. Add remaining cooking water if you feel pasta is too dry. Divide between 4 bowls. Top with Parmesan and garnish with arugula leaves.

Photo credit: Michael Crichton Photo

Lindsay Evans is the Editor-in-Cheif of RecipeGeek.com and the mom of two rather fiesty kids! Her work has been featured in many of Canada’s leading magazines including Chatelaine, Today’s Parent, Walmart Live Better, Glow and Clean Eating and on television shows including Canada AM and Breakfast TV.

 

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