Spaghetti with Lemon Arugula and Prosciutto

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Fresh ingredients take center stage to make this pasta dish taste like spring time.

Recipe Ingredients

  • 12 oz Spaghetti
  • 1 tablespoon Butter
  • 1/2 cup Parmesan, Freshly Grated
  • 1 teaspoon Red Pepper Flakes
  • 3 oz Prosciutto
  • 4 cups Arugula
  • 1 pinch Kosher Salt
  • 1 pinch Black Pepper
  • 1 large Lemon, Zested, and Juiced


1. In a large pot of salted boiling water, cook spaghetti until al dente, 8 to 10 minutes. Drain, reserving 1 cup pasta water, and return to pot.

2. Place lemon zest and juice in a small bowl. Thinly slice remaining 1?2 lemon into half moons and remove seeds, then set aside.

3. Add lemon juice and zest, butter, Parmesan, and 1/2 cup pasta water to pot, then stir gently to combine, adding additional pasta water until creamy. Add red pepper flakes, prosciutto, arugula, and lemon slices and toss until arugula just begins to wilt. Season with salt and pepper, garnish with parmesan.

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Krista Numbers

Krista is the founder of Simplify Supper. She is passionate about making family dinner a priority and strives to provide simple solutions to make it happen.

Feb 02, 2014
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