Linguine with Prosciutto and Arugula

 

This meal is very versatile.  You can add or substitute ingredients you have on hand to create your own simple celebration entrée!

We used this fresh pasta.
We used this brand of tomatoes.

Linguine with Prosciutto and Arugula

Course: Main Course
Cuisine: Mediterranean
Servings: 4
Calories: 438kcal

Ingredients

  • 12 ounces fresh linguine
  • 2 Tbsp olive oil
  • 1 Tbsp lime rind shredded
  • 2 cloves garlic minced
  • 1 red chili seeded and chopped
  • 2 Tbsp capers rinsed
  • 8 slices prosciutto chopped
  • 1 cup white wine
  • 2 ounces sun-dried tomatoes chopped
  • 1/2 cup kalamata olives sliced
  • 3 ounces arugula shredded
  • 3 Tbsp fresh lime juice
  • 5 ounces fresh mozzarella cheese cubed, room temperature

Instructions

  • Cook linguine according to package.
  • Heat the oil in a large saucepan over medium heat.
  • Add the lime rind, garlic, chili and capers. Cook for 1 minute or until fragrant.
  • Add the prosciutto and cook stirring for 2 minutes or until crisp.
  • Add the wine and stir.
  • Add the linguine to the pan and toss to coat and heat through.
  • Toss the sun-dried tomatoes, olives, arugula, and lime juice through the pasta.
  • Pile pasta into serving bowls and top with mozzarella cubes.

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