Name: Pasta with Arugula and Prosciutto
Cook time: 15 min
Total time: 20 min
Yield: Makes 4 servings
Ingredients: 1 lb penne (preferably ridged); 1/4 lb thinly sliced prosciutto, chopped; 1 lb arugula (4 bunches), coarsely chopped; 2/3 cup freshly grated Parmigiano- Reggiano (1 1/2 oz); 3/4 teaspoon finely grated fresh lemon zest; 1/4 cup extra-virgin olive oil

Recipe information

Total Time
20 min
Yield
Makes 4 servings

Ingredients

1 lb penne (preferably ridged)

1/4 lb thinly sliced prosciutto, chopped

1 lb arugula (4 bunches), coarsely chopped

2/3 cup freshly grated Parmigiano- Reggiano (1 1/2 oz)

3/4 teaspoon finely grated fresh lemon zest

1/4 cup extra-virgin olive oil

Preparation

Step 1
Cook pasta in an 8-quart pot of boiling salted water until al dente. Reserve 1 cup cooking water, then drain pasta in a colander.
Step 2
Return pasta to pot and toss with prosciutto, arugula, Parmigiano- Reggiano, 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.

TagsPasta Penne Italian European Prosciutto Ham Meat Arugula Leafy Greens Vegetable Parmesan Cheese Dairy Lemon Citrus Fruit Main Dinner Nut Free Quick Easy Weeknight Meals 30 Minutes or Less Simmer Gourmet

Recipe notes

The Only Frittata Recipe You’ll Ever Need

Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

The Most-Saved Recipes in the Epicurious App in April

Like fattoush salad and strawberry shortcake roll.

Cottage Cheese Caramelized Onion Dip

Add a bag of potato chips and you've got yourself a party.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.