Last week at school I had to do “Gate Duty.” Each teacher is required to do 3 gates – meaning that you have to sit and collect money at some sport event, usually in a two hour shift. Like a fool, I thought it would be easy to get two of them done in a row. Wrong. That means that Monday after a long day of school, I had to stay two more hours and collect money for the volleyball game. Then Tuesday, after a long day at school, I went home, petted the kitty cats, grabbed a quick bite to eat and went back to school to collect money at the wrestling match. Not a good idea. By Thursday I was pretty much done with the week. Luckily, Thursday night’s menu was Penne with Wilted Arugula and Prosciutto from Donna Hay’s The Instant Cook
I always turn to Donna Hay when I want a simple, quick, flavorful meal on the table. She is the master of using simple ingredients. What I really liked about this recipe (besides how yummy it was) was learning the technique of broiling the prosciutto. This worked really quickly and created less mess than using a skillet. I used aluminum foil on the baking sheet, so clean up was minimal.
Penne with Wilted Arugula and Prosciutto
- 14 oz penne
- 8 slices prosciutto
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 3 1/2 oz baby arugula
- sea salt and fresh ground black pepper
- parmesan cheese (optional)
Cook the pasta in boiling, salted water until al dente. Drain and return to the pan. Cook the prosciutto for 2-3 minutes under a preheated broiler or until crisp. Set aside. Add the oil, balsamic, arugula, salt and pepper to the pasta and toss to combine. Place in bowls and top with the prosciutto (I just tossed it in with everything else). Serve with Parmesan cheese if you’d like. (I liked)
This will be my entry for Foodie Friday at Designs by Gollum!