Linguine with Arugula, Prosciutto & Gouda
1. Heat large covered sauce-pot of salted water to boiling over high heat. Add linguine and cook as label directs until pasta is al dente. Drain and return to sauce-pot.
2. Meanwhile, in small skillet, toast pine nuts over medium-low heat 3 to 4 minutes or until lightly browned, stirring frequently. Transfer to plate.
3. In large skillet, heat oil over medium heat. Add garlic, tomatoes, capers and lemon zest, and cook 1 minute, stirring frequently. Add prosciutto and cook 2 minutes or until crisp, stirring occasionally.
4. Add arugula, lemon juice, salt, pepper and tomato mixture to sauce-pot with linguine and toss to coat. Place pasta in warm pasta bowls and sprinkle with pine nuts. Using vegetable peeler, shave wafer-thin pieces of cheese over each bowl.
- Approximate nutritional values per serving:
- 19 g (7g Saturated) Fat
- 40 mg Cholesterol
- 589 mg Sodium
- 62 g Carbohydrates
- 3 g Fiber
- 21 g Protein
Directions
1. Heat large covered sauce-pot of salted water to boiling over high heat. Add linguine and cook as label directs until pasta is al dente. Drain and return to sauce-pot.
2. Meanwhile, in small skillet, toast pine nuts over medium-low heat 3 to 4 minutes or until lightly browned, stirring frequently. Transfer to plate.
3. In large skillet, heat oil over medium heat. Add garlic, tomatoes, capers and lemon zest, and cook 1 minute, stirring frequently. Add prosciutto and cook 2 minutes or until crisp, stirring occasionally.
4. Add arugula, lemon juice, salt, pepper and tomato mixture to sauce-pot with linguine and toss to coat. Place pasta in warm pasta bowls and sprinkle with pine nuts. Using vegetable peeler, shave wafer-thin pieces of cheese over each bowl.
