Prosciutto Pasta recipe - ingredients, nutrition and when to eat it
This light pasta combines the salty flavor of cured ham with the peppery bite of arugula and a hint of lemon.
This light pasta combines the salty flavor of cured ham with the peppery bite of arugula and a hint of lemon. It’s perfect when you want a fresh-tasting plate for lunch or a late dinner.
Western · 15 minutes to cook
Nutrition (per 344g serving): 458.5 kcal · protein 18g · carbohydrate 58.2g · fat 15.9g · sodium 414.3mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Prosciutto and Parmesan are already seasoned, so it’s best to wait before adding salt.
Tips: Add the arugula after turning off the heat so it doesn’t wilt too much and keeps its fresh aroma.
Tips: If the pasta is dry, add 1 to 2 tablespoons of pasta water and toss until smooth.
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Ingredients (1 serving)
- Cooked pasta — 180 g
- Jambon — 35 g
- Arugula — 30 g
- Cherry tomatoes — 6 pc
- Olive oil — 2 tsp
- Garlic — 1 pc
- Parmesan cheese — 1 Tbsp
- Lemon — 1 piece
- Balsamic vinegar — 1 tsp
- Ground black pepper — 0.5 tsp