PASTA WITH ARUGULA AND PROSCIUTTO

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Pasta with Arugula and Prosciutto image

Categories     Pasta     Quick & Easy     Parmesan     Lemon     Arugula     Spring     Prosciutto     Gourmet

Yield Makes 4 servings

Number Of Ingredients 6

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

Steps:

  • 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.
  • 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.

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