Linguine With Arugula And Prosciutto
Published October 20, 1992
- Total Time
- 25 minutes
- Rating
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Ingredients
½ pound arugula
1 medium clove garlic
1 teaspoon olive oil
1 ½ cups no-salt-added chicken stock
4 teaspoons flour
8 ounces fresh eggless linguine
3 ounces prosciutto
Freshly ground pepper to taste
Nutritional analysis per serving (2 servings)
101 grams carbs; 35 milligrams cholesterol; 641 calories; 5 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 11 grams fat; 6 grams fiber; 1444 milligrams sodium; 35 grams protein; 8 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring water for pasta to boil.
- Step 2
Wash arugula; trim off stems and cut it coarsely.
- Step 3
Mince garlic; saute for 30 seconds in hot oil in large skillet.
- Step 4
Add arugula and cook until wilted, a minute or two.
- Step 5
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.
- Step 6
Cook linguine according to package directions.
- Step 7
Cut the prosciutto coarsely and stir into sauce just before serving. Season with pepper.
- Step 8
Drain linguine and serve.
Private Notes