Prosciutto pasta with arugula is a simple, quick and flavorful meal that you can have on the table under 30 minutes.
Crispy prosciutto, arugula and pasta are tossed in a simple balsamic vinegar and olive oil dressing for a light dinner that everyone will love!
If you are looking for an easy weeknight dinner, you have come to the right place.
This is so simple, with only a handful of ingredients, but it is so good! This doesn't have a heavy creamy pasta sauce, the sauce is simply a vinaigrette with balsamic vinegar and olive oil, which makes this pasta with prosciutto even lighter and fresh tasting.
If you buy any extra arugula, check out my roundup of Amazing Arugula Recipes!
Ingredients.
Baby arugula - you could also use baby spinach or baby kale. You want to use baby greens since you are just wilting them with the heat of the cooked pasta. Turns out that arugula is good for you - Health Benefits of Arugula!
Prosciutto - you could also use pancetta or bacon, but prosciutto is so light and thin, I think it adds the perfect balance to the baby arugula.
Balsamic vinegar and olive oil - the balsamic vinegar adds the perfect sweet yet tangy flavor.
Parmesan cheese - not pictured.
Step by step instructions.
Preheat oven on broil. Place prosciutto on a baking sheet in sort of a little pile. Place under the broiler and broil for 2 to 3 minutes or until it's as crispy as you'd like.
This goes really quickly since the prosciutto is so thin, so keep an eye on it.
This method is my new favorite way to do prosciutto for salads or pasta. It makes it so evenly crispy, it comes out perfect every time.
Bring water to a boil and cook pasta according to directions. I like to scoop it out with a large strainer into a bowl, so that some of the pasta water clings to it to help create a sauce. Alternatively, you could drain it and reserve a bit of the pasta water to add to the pasta if you'd like.
Using kitchen shears or your hands, tear or cut the prosciutto into bit sized pieces.
Add arugula, balsamic vinegar, olive oil and salt and pepper to pasta in a large bowl. Do not over salt, the prosciutto will be salty. Toss to combine and wilt the arugula.
To serve, top with each serving with prosciutto and freshly grated parmesan cheese!
It doesn't get much easier than this 5 ingredient pasta dinner! I used whole wheat pasta, but you could use whatever kind of pasta you'd like.
The combination of the slightly bitter arugula with the salty kick of the prosciutto is just perfect. This is not a saucy pasta, but believe me, you won't miss the sauce.
More easy pasta recipes.
Recipe.
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Prosciutto Pasta with Arugula
Ingredients
- 14 oz pasta a cut pasta like penne, fusilli,
- 8 slices prosciutto
- 2 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 3 ½ ounces baby arugula
- salt and black pepper
- parmesan cheese freshly grated, for serving
Instructions
- Preheat the oven to broil and start a pot of pasta water to boil.
- Lay the prosciutto on a baking sheet and broil until crisp - about 2-3 minutes. Do not walk away this goes quickly. Remove the prosciutto and let it cool a bit on the sheet. When cool enough to handle, cut or break it into bite sized pieces.
- Cook pasta according to directions and scoop it out into a large bowl.
- Add the arugula, balsamic vinegar and olive oil and salt and pepper to the pasta in the bowl and toss to combine. Don't add too much salt, the prosciutto will be salty.
- Serve topped with the prosciutto and freshly grated parmesan cheese.
Ann says
This sounds like a great dinner to make for a busy weekday night, epically since it is ready in under 30 minutes! Excited to give it a try!
Amy Liu Dong says
Never tried it, but it looks like a tasty dish to make for dinner.
I appreciate you for sharing this recipe with us!
Couscous & Consciousness says
Two days in a row - you definitely made hard work of that "gate duty" thing. Still at least you only have one more to suffer now 🙂
Love this dish - that's totally my kind of dinner. I'm a huge Donna Hay fan too - definitely the woman to turn to when you want quick and easy after a hard day at the gate!!
grace says
the word 'wilted' always makes me feel sad for some reason, but there's no reason for those feelings here--this is a tasty dish! sorry you had so many long days right in a row, that's a stinker.
Jacqueline Meldrum says
Oh, I think I will be making this veggie style soon. Yum!
a good yarn says
Even after all this time I still have to check broiling - our grilling. Your grilling is our bbq-ing and we just don't have an equivalent for your bbq-ing I think. Grilled prosciutto is amazing. I love it and make this dish with baby spinch as I can't eat arugula (rocket).
Catherine says
Mmmm....this dish looks very yummy!
Love your 'Wordless Wednesday' photo - so pretty!
xo Catherine
Marjie says
And I'll bet the kittycats were happy to help you out with this meal! Aren't you glad your gate duty is over?
Chris says
I need something simple like this tonight. No gate duty for me this week but I am beat!
Mary says
What a lovely recipe. Your photos of the pasta look like they were done by a professional. You are an accomplished woman. Have a wonderful weekend. Blessings...Mary
shabby girl says
Hmmm, sounds a lot like dinner tonight! 🙂
Big Dude says
Good looking dish Pam. I'd have to sub a different green though. As popular as arugula seems to be in blogs and on TV, I just can't make myself like it - even grew my own one year and it was still a no-go - it sold well at the farmers market though.
Kim says
Seems like they could get volunteers to work the gate instead of forcing teachers to do it. I could easily enjoy this meal any night of the week! Delicious.
Joanne says
I can't believe they make teachers do these after school things! Seems wrong. Thank god for this pasta dish!