Arugula & Prosciutto over Penne

I love arugula and actually discovered it only recently when I got on a health food kick.  I was getting sick and tired of the blandness of lettuce and trying to find more unique, but healthy recipes.  Arugula has a bit of a bite, not as strong as spinach though.  This is a classic leaf staple in many Italian and Sicilian dishes as it doesn’t wilter when cooked and yet tastes wonderful raw as well.

You may find it difficult to locate prosciutto at your local grocers and you can substitute for a lean smoked ham, deli cut thickness.


1 lb Penne pasta
1/4 lb thinly sliced prosciutto, chopped

1 small red onion, thinly sliced

1/4 cup extra virgin olive oil
1 lb Arugula, chopped

1 small lemon, halved
2/3 cup freshly grated Parmesan cheese

  • In a skillet, cook onions and prosciutto with oil until well heated, onion should be transparent.
  • Bring a large pot of water to boil over medium to high heat.
  • Add a good palmful of salt to the water.
  • When water is at a good boil, drop in the penne and cook until firm.
  • Ladel out about one cup full of the water and set aside.
  • Drain pasta.
  • In serving dish, stir pasta, arugula, and prosciutto thoroughly.
  • Add reserved water until all pasta is well coated.
  • Squeeze lemon over top.
  • Stir in grated cheese.
  • Serve.

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