| Roasted Peppers and Prosciutto Pasta |
Recipe Type: Entree
- 1 Package Spiga di Puglia Pasta
- 1 Tablespoon Extra Virgin Olive Oil
- 4 Cloves Garlic, Minced
- 1/4 Teaspoon Crushed Red Pepper
- 2 oz Thinly Sliced Prosciutto, Cut Into Thin Strips
- 1 Jar Napoli Roasted Peppers
- 8 oz Arugula Leaves
- 2/3 Cup Trucchi’s Grated Parmesan Cheese, Divided
- Pepper, To Taste
- Cook pasta according to directions on package.
- While pasta is cooking, place a large skillet over medium low heat. Add oil to pan.
- Once oil is heated, add garlic and crushed red pepper. Let cook for 1 to 2 minutes, while stirring.
- Add in the prosciutto and cook, stirring often. Once the prosciutto is lightly browned (2 to 3 minutes), stir in the roasted peppers and arugula. Raise the heat to medium high.
- Cook (stirring often) until the arugula is wilted. This should take about 3 to 4 minutes.
- Reserve 1/3 Cup of the cooking water before draining the pasta.
- Once drained, transfer to a large bowl.
- Add the reserved water, along with the roasted pepper and arugula mixture.
- Add 1/3 cup of the Parmesan Cheese and season with pepper.
- Toss well. Sprinkle remaining Parmesan Cheese on top before serving.
Google Recipe View Microformatting by Easy Recipe
.gif)
