Linguine With Arugula And Prosciutto Recipes

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PASTA WITH ARUGULA AND PROSCIUTTO



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.

ARUGULA WITH PROSCUITTO AND BURRATA



Arugula With Proscuitto And Burrata image

Provided by Ina Garten

Categories     appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 9

1/4 cup good white wine vinegar
1 1/2 teaspoons Dijon mustard
1 extra-large egg yolk, at room temperature
1 teaspoon minced garlic
Kosher salt and freshly ground black pepper
1/2 cup good olive oil
9 ounces baby arugula
2 (8-ounce) balls of burrata or mozzarella
1/4 pound thinly sliced Italian prosciutto (8 to 10 large slices)

Steps:

  • Put the vinegar, mustard, egg yolk, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl or 2-cup glass measuring cup. Slowly whisk in the olive oil, making an emulsion. Place the arugula in a large salad bowl, pour on enough vinaigrette to moisten, and toss well.
  • Distribute the arugula on 4 dinner plates. Place half a burrata, cut side down, in the middle of the plate and artfully arrange the prosciutto around it (I tear each slice of prosciutto in half lengthwise). Sprinkle with salt and pepper, and serve.

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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