Spaghetti With Arugula, Roasted Peppers & Prosciutt

Name: Spaghetti With Arugula, Roasted Peppers & Prosciutto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces whole wheat spaghetti (they suggest Bionaturae, found in natural-food sections); 1 tablespoon extra virgin olive oil; 4 garlic cloves, minced; 18-¼ teaspoon crushed red pepper flakes; 2 ounces thinly sliced prosciutto, trimmed of fat and cut into thin strips (they suggest Volpi or Di Parma); 12 ounces roasted red peppers, rinsed and cut into thin strips; 8 ounces arugula leaves; ⅔ cup freshly grated parmesan cheese, divided (they suggest Reggiano); fresh ground pepper; ⅓ cup chopped walnuts, toasted

Servings: persons

12 ounces whole wheat spaghetti (they suggest Bionaturae, found in natural-food sections)
1 tablespoon extra virgin olive oil
4 garlic cloves, minced
18-¼ teaspoon crushed red pepper flakes
2 ounces thinly sliced prosciutto, trimmed of fat and cut into thin strips (they suggest Volpi or Di Parma)
12 ounces roasted red peppers, rinsed and cut into thin strips
8 ounces arugula leaves
⅔ cup freshly grated parmesan cheese, divided (they suggest Reggiano)
fresh ground pepper
⅓ cup chopped walnuts, toasted

1
Cook spaghetti in a large pot of lightly salted boiling water until just tender, 8 to 10 minutes.
2
Meanwhile, heat oil in a large skillet over medium-low heat.
3
Add garlic and crushed red pepper; cook, stirring, until fragrant but not colored, 1 to 2 minutes.
4
Add prosciutto and cook, stirring often, until lightly browned, 2 to 3 minutes.
5
Stir in roasted peppers and arugula; increase heat to medium-high.
6
Cook, stirring often, until the arugula is wilted, 3 to 4 minutes.
7
Reserving 1/3 cup of the cooking water, drain the spaghetti and place in a warmed large bowl.
8
Add the reserved water, arugula mixture, 1/3 cup Parmesan and pepper; toss to coat well.
9
Sprinkle with walnuts and the remaining Parmesan and serve.

484

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 12 ounces whole wheat spaghetti (they suggest Bionaturae, found in natural-food sections), 1 tablespoon extra virgin olive oil, 4 garlic cloves, minced, 18-¼ teaspoon crushed red pepper flakes, and more.

Yes, Spaghetti With Arugula, Roasted Peppers & Prosciutto falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spaghetti With Arugula, Roasted Peppers & Prosciutto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions