Spaghetti with Lemon, Arugula, and Prosciutto

1. 1

   Bring a large pot of salted water to boil.

2. 2

   Cook spaghetti until al dente, 8 to 10 minutes.

3. 3

   Drain, reserving 1 cup of cooking liquid, and return to pot.

4. 4

   Zest and juice 1 lemon and place in a small bowl.

5. 5

   Thinly slice remaining 1/2 lemon into half moons and remove seeds.

6. 6

   Set aside.

7. 7

   Add lemon juice and zest, butter, Parmesan, and 1/2 cup pasta water to pot.

8. 8

   Stir gently to combine, adding additional pasta water until creamy.

9. 9

   Add red pepper flakes, prosciutto, arugula, and lemon slices and toss until arugula just begins to wilt.

10. 10

    Season with salt and pepper, garnish with Parm, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.