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The Cook Book

Linguine with Arugula and Proscuitto

Simply made Pasta, Stylish though

Total time
20 mins

Recipe by:

Stephanie grew up in a meat & potatoes world until she was exposed to the culinary world. She ran a successful wedding cake business in Austin until moving to Dallas. Her cooking is inspired by French & Italian cuisine and by local farmers.

INGREDIENTS - 4 servings
  • 1 Package linguine
  • 1 Tablespoon olive oil
  • 4 Oz prosciutto di Parma, chopped
  • 1 Teaspoon red pepper flakes
  • 2 Cloves garlic minced
  • 4 Oz arugula
  • 2 Teaspoons parsley, chopped
  • 2 Oz Parmesan cheese freshly grated
  • 1 Cup Water reserved pasta cooking water
  • Bring a large pot of water to a boil over high heat. Generously salt the boiling water. Cook the pasta, stirring occasionally to prevent sticking, until al dente, according to the package instructions. Drain the pasta, reserving about ½ cup of the pasta water.
  • Meanwhile, in a large frying pan over medium heat, warm 1 tablespoon of olive oil and the prosciutto and cook until crispy. Add the garlic and red pepper flakes and sauté until just fragrant, being sure not to burn the garlic.
  • Remove from heat and add the arugula and the drained pasta and toss to combine (the heat of the cooked pasta will gently wilt the arugula).
  • Add any amount of the pasta water to loosen the sauce. Garnish with parsley and freshly grated Parmigiano-Reggiano cheese.

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