LINGUINE WITH ARUGULA AND PROSCIUTTO

Linguine With Arugula And Prosciutto image

Provided by Marian Burros

Categories dinner, weekday, pastas, main course

Time 25m

Yield 2 servings

Number Of Ingredients 8

Ingredients

1/2 pound arugula
1 medium clove garlic
1 teaspoon olive oil
1 1/2 cups no-salt-added chicken stock
4 teaspoons flour
8 ounces fresh eggless linguine
3 ounces prosciutto
Freshly ground pepper to taste

Steps:

Bring water for pasta to boil.
Wash arugula; trim off stems and cut it coarsely.
Mince garlic; saute for 30 seconds in hot oil in large skillet.
Add arugula and cook until wilted, a minute or two.
Mix a little of the chicken stock with the flour and make a smooth paste. Stir into rest of stock. Add to skillet and cook, stirring occasionally, until mixture thickens.
Cook linguine according to package directions.
Cut the prosciutto coarsely and stir into sauce just before serving. Season with pepper.
Drain linguine and serve.

Nutrition Facts : @context http, Calories 641, UnsaturatedFat 7 grams, Carbohydrate 101 grams, Fat 11 grams, Fiber 6 grams, Protein 35 grams, SaturatedFat 3 grams, Sodium 1442 milligrams, Sugar 8 grams