Linguine With Arugula And Prosciutto
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- ½pound arugula
- 1medium clove garlic
- 1teaspoon olive oil
- 1½cups no-salt-added chicken stock
- 4teaspoons flour
- 8ounces fresh eggless linguine
- 3ounces prosciutto
- Freshly ground pepper to taste
Nutritional analysis per serving (2 servings)
641 calories; 11 grams fat; 3 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 101 grams carbohydrates; 6 grams dietary fiber; 8 grams sugars; 35 grams protein; 1444 milligrams sodium
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.
Powered by
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