Spaghettini With Asparagus And Arugula Rocket Rucola Recipes

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SPAGHETTI WITH ARUGULA, ROASTED PEPPERS & PROSCIUTTO

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.

Provided by Manami

Categories     Spaghetti

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10



Spaghetti With Arugula, Roasted Peppers & Prosciutto image

Steps:

  • Cook spaghetti in a large pot of lightly salted boiling water until just tender, 8 to 10 minutes.
  • Meanwhile, heat oil in a large skillet over medium-low heat.
  • Add garlic and crushed red pepper; cook, stirring, until fragrant but not colored, 1 to 2 minutes.
  • Add prosciutto and cook, stirring often, until lightly browned, 2 to 3 minutes.
  • Stir in roasted peppers and arugula; increase heat to medium-high.
  • Cook, stirring often, until the arugula is wilted, 3 to 4 minutes.
  • Reserving 1/3 cup of the cooking water, drain the spaghetti and place in a warmed large bowl.
  • Add the reserved water, arugula mixture, 1/3 cup Parmesan and pepper; toss to coat well.
  • Sprinkle with walnuts and the remaining Parmesan and serve.

Nutrition Facts : Calories 497, Fat 16.3, SaturatedFat 4.3, Cholesterol 14.7, Sodium 1442.3, Carbohydrate 72.6, Fiber 2.6, Sugar 1.6, Protein 22.7

12 ounces whole wheat spaghetti (they suggest Bionaturae, found in natural-food sections)
1 tablespoon extra virgin olive oil
4 garlic cloves, minced
1/8-1/4 teaspoon crushed red pepper flakes
2 ounces thinly sliced prosciutto, trimmed of fat and cut into thin strips (they suggest Volpi or Di Parma)
12 ounces roasted red peppers, rinsed and cut into thin strips
8 ounces arugula leaves
2/3 cup freshly grated parmesan cheese, divided (they suggest Reggiano)
fresh ground pepper
1/3 cup chopped walnuts, toasted

SPAGHETTINI WITH ASPARAGUS AND ARUGULA/ROCKET/RUCOLA

This recipe is from a Family Circle cookbook. An easy, tasty vegetarian pasta dish. Use other pasta if you prefer and use more olive oil to your taste. Make sure you don't over cook the asparagus and please use fresh Parmesan, not the dehydrated saw dust.

Provided by PetsRus

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10



Spaghettini with Asparagus and Arugula/Rocket/Rucola image

Steps:

  • Cut the asparagus in 2 inch lengths, steam, cook or microwave until just tender.
  • Cook the pasta according the instructions until al dente.
  • In the meantime add the arugula, lemon zest, chili, garlic and about 2/3 of the Parmesan to the asparagus Add this to the cooked pasta; pour on the lemon juice and the olive oil, season to taste with salt and pepper.
  • Mix well and top with the remaining Parmesan.

Nutrition Facts : Calories 512.1, Fat 15.6, SaturatedFat 5.6, Cholesterol 22, Sodium 403.9, Carbohydrate 70.2, Fiber 4.7, Sugar 3.8, Protein 23.2

16 thin asparagus spears, approx
12 ounces spaghettini
4 ounces arugula, finely chopped
1 -2 small red chile, finely chopped
2 teaspoons grated lemons, zest of
1 clove finely chopped garlic
1 cup fresh grated parmesan cheese
2 tablespoons olive oil
2 tablespoons lemon juice
salt & freshly ground black pepper

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