TORTELLINI WITH ARUGULA AND PROSCIUTTO
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil. Add the tortellini and cook until tender, about 4 minutes. Reserve 1 cup cooking water, then drain.
- Return the pot to medium heat and add the butter and 1/2 cup of the reserved cooking water. Cook, swirling the pot, until the butter melts and combines with the water. Add the tortellini and arugula and gently toss to coat, adding more cooking water as needed to loosen. Season with salt.
- Divide the tortellini among bowls. Season generously with pepper and sprinkle with the parmesan. Top with the prosciutto.
Nutrition Facts : Calories 590, Fat 26 grams, SaturatedFat 14 grams, Cholesterol 115 milligrams, Sodium 1487 milligrams, Carbohydrate 62 grams, Fiber 3 grams, Protein 28 grams, Sugar 2 grams
LEMON FUSILLI WITH ARUGULA
Steps:
- Heat the olive oil in a medium saucepan over medium heat, add the garlic, and cook for 60 seconds. Add the cream, the zest from 2 lemons, the juice of 2 lemons, 2 teaspoons of salt, and 1 teaspoon of pepper. Bring to a boil, then lower the heat and simmer for 15 to 20 minutes, until it starts to thicken.
- Meanwhile, cut the broccoli in florets and discard the stem. Cook the florets in a pot of boiling salted water for 3 to 5 minutes, until tender but still firm. Drain the broccoli and run under cold water to stop the cooking. Set aside.
- Bring a large pot of water to a boil, add 1 tablespoon of salt and the pasta, and cook according to the directions on the package, about 12 minutes, stirring occasionally. Drain the pasta in a colander and place it back into the pot. Immediately add the cream mixture and cook it over medium-low heat for 3 minutes, until most of the sauce has been absorbed in the pasta. Pour the hot pasta into a large bowl, add the arugula, Parmesan, tomatoes, and cooked broccoli. Cut the last lemon in half lengthwise, slice it 1/4-inch thick crosswise, and add it to the pasta. Toss well, season to taste, and serve hot.
LINGUINE WITH ARUGULA AND PROSCIUTTO
Provided by Marian Burros
Categories dinner, weekday, pastas, main course
Time 25m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Bring water for pasta to boil.
- Wash arugula; trim off stems and cut it coarsely.
- Mince garlic; saute for 30 seconds in hot oil in large skillet.
- Add arugula and cook until wilted, a minute or two.
- Mix a little of the chicken stock with the flour and make a smooth paste. Stir into rest of stock. Add to skillet and cook, stirring occasionally, until mixture thickens.
- Cook linguine according to package directions.
- Cut the prosciutto coarsely and stir into sauce just before serving. Season with pepper.
- Drain linguine and serve.
Nutrition Facts : @context http, Calories 641, UnsaturatedFat 7 grams, Carbohydrate 101 grams, Fat 11 grams, Fiber 6 grams, Protein 35 grams, SaturatedFat 3 grams, Sodium 1442 milligrams, Sugar 8 grams
PASTA WITH ARUGULA AND PROSCIUTTO
Categories Pasta Quick & Easy Parmesan Lemon Arugula Spring Prosciutto Gourmet
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Cook pasta in an 8-quart pot of boiling salted water until al dente. Reserve 1 cup cooking water, then drain pasta in a colander.
- Return pasta to pot and toss with prosciutto, arugula, Parmigiano- Reggiano, zest, and salt and pepper to taste. Drizzle oil over pasta and toss to combine, adding some of reserved cooking water if pasta seems dry.
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