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Spaghetti With Arugula, Roasted Peppers & Prosciutto

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“Eating Well Newsletter, May/07. They suggest the more expensive brands because they make the dish taste better. It seems to be that the prosciutto they found was saltier than the better brands anyway that is what they say, the same with Parmesan cheese.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  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.

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