Linguine A Ragu Di Prosciutto Recipes

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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

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

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