Prosciutto & Arugula Penne
Penne pasta tossed with prosciutto, arugula, and a swappable protein and sauce base. Finished with parmesan cheese and fresh herbs, served warm.
Ingredients
Method
Fill a large pot with salted water and bring to a boil over high heat.
Mince garlic and tear prosciutto into bite-sized pieces. Loosely measure arugula.
Add penne to boiling water and cook until al dente, about 9–11 minutes. Reserve 1/2 cup pasta water, then drain.
Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
Add torn prosciutto to the skillet and warm for 1 minute, stirring gently.
Pour drained pasta into the skillet. Add lemon juice and toss to combine. If the dish seems dry, add pasta water a splash at a time until glossy.
Remove from heat and fold in arugula until wilted, about 30 seconds.
Divide into bowls or plates. Top with freshly grated parmesan cheese and chopped parsley. Season with salt and pepper to taste.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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