Best 10 Linguine With Arugula And Prosciutto Recipes

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When the craving for a quick and delectable meal strikes, a dish of linguine with arugula and prosciutto comes to the rescue. Originating from the culinary traditions of Italy, this combination of flavors and textures is a symphony on a plate. The peppery arugula, salty prosciutto, and vibrant olive oil dance together, creating a harmonious balance that will tantalize your taste buds. Whether you're a seasoned home cook or a novice in the kitchen, this recipe is a perfect blend of simplicity and sophistication, promising a culinary experience that is both delightful and memorable.

Check out the recipes below so you can choose the best recipe for yourself!

LINGUINE A RAGU DI PROSCIUTTO



Linguine a Ragu di Prosciutto image

Perhaps the very best pasta dish I make. A rich, delicious, and soul-satisfying Italian recipe that is certain to wow your guests at any dinner party. Do not even begin to think about cooking this if you are looking for a low-fat, low-calorie, or in any way light meal. It ain't happening with this one.

Provided by TheCircle

Categories     World Cuisine Recipes     European     Italian

Time 1h20m

Yield 6

Number Of Ingredients 10

⅓ cup dried morel mushrooms
4 slices chopped fully cooked ham
4 slices prosciutto
6 tablespoons unsalted butter
1 red onion, diced
1 (10 ounce) can Italian plum tomatoes, drained and diced
1 (16 ounce) package linguine pasta, or more to taste
¾ cup heavy whipping cream
2 tablespoons grated Parmesan cheese
salt and ground black pepper to taste

Steps:

  • Place morels in a bowl. Cover with lukewarm water and soak for 30 minutes. Drain.
  • Place morels, ham, and prosciutto in a food processor. Grind to a coarse mixture.
  • Melt butter in a saucepan over medium heat. Add onion; cook and stir until lightly browned, about 5 minutes. Add the ham mixture. Cook, stirring occasionally, until flavors combine, about 15 minutes.
  • Stir tomatoes into the saucepan. Cover, reduce heat to low, and simmer until sauce is thickened, about 20 minutes.
  • Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain.
  • Fold cream into the sauce. Season with salt and pepper. Sprinkle Parmesan cheese on top and serve over linguine.

Nutrition Facts : Calories 602.9 calories, Carbohydrate 62.7 g, Cholesterol 91.9 mg, Fat 31.7 g, Fiber 4.3 g, Protein 19.2 g, SaturatedFat 17.3 g, Sodium 567 mg, Sugar 4.5 g

LINGUINE WITH ARUGULA AND PROSCIUTTO



Linguine With Arugula And Prosciutto image

Provided by Marian Burros

Categories     dinner, weekday, pastas, main course

Time 25m

Yield 2 servings

Number Of Ingredients 8

1/2 pound arugula
1 medium clove garlic
1 teaspoon olive oil
1 1/2 cups no-salt-added chicken stock
4 teaspoons flour
8 ounces fresh eggless linguine
3 ounces prosciutto
Freshly ground pepper to taste

Steps:

  • Bring water for pasta to boil.
  • Wash arugula; trim off stems and cut it coarsely.
  • Mince garlic; saute for 30 seconds in hot oil in large skillet.
  • Add arugula and cook until wilted, a minute or two.
  • 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.
  • Cook linguine according to package directions.
  • Cut the prosciutto coarsely and stir into sauce just before serving. Season with pepper.
  • Drain linguine and serve.

Nutrition Facts : @context http, Calories 641, UnsaturatedFat 7 grams, Carbohydrate 101 grams, Fat 11 grams, Fiber 6 grams, Protein 35 grams, SaturatedFat 3 grams, Sodium 1442 milligrams, Sugar 8 grams

PASTA WITH ARUGULA AND PROSCIUTTO



Pasta with Arugula and Prosciutto image

Categories     Pasta     Quick & Easy     Parmesan     Lemon     Arugula     Spring     Prosciutto     Gourmet

Yield Makes 4 servings

Number Of Ingredients 6

1 lb penne (preferably ridged)
1/4 lb thinly sliced prosciutto, chopped
1 lb arugula (4 bunches), coarsely chopped
2/3 cup freshly grated Parmigiano- Reggiano (1 1/2 oz)
3/4 teaspoon finely grated fresh lemon zest
1/4 cup extra-virgin olive oil

Steps:

  • Cook pasta in an 8-quart pot of boiling salted water until al dente. Reserve 1 cup cooking water, then drain pasta in a colander.
  • Return pasta to pot and toss with prosciutto, arugula, Parmigiano- Reggiano, zest, and salt and pepper to taste. Drizzle oil over pasta and toss to combine, adding some of reserved cooking water if pasta seems dry.

TORTELLINI WITH ARUGULA AND PROSCIUTTO



Tortellini with Arugula and Prosciutto image

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

Kosher salt
2 9-ounce packages fresh cheese tortellini
4 tablespoons unsalted butter
6 cups baby arugula (about 4 ounces)
Coarsely ground pepper
1/3 cup grated parmesan cheese
4 ounces thinly sliced prosciutto

Steps:

  • Bring a large pot of salted water to a boil. Add the tortellini and cook until tender, about 4 minutes. Reserve 1 cup cooking water, then drain.
  • Return the pot to medium heat and add the butter and 1/2 cup of the reserved cooking water. Cook, swirling the pot, until the butter melts and combines with the water. Add the tortellini and arugula and gently toss to coat, adding more cooking water as needed to loosen. Season with salt.
  • Divide the tortellini among bowls. Season generously with pepper and sprinkle with the parmesan. Top with the prosciutto.

Nutrition Facts : Calories 590, Fat 26 grams, SaturatedFat 14 grams, Cholesterol 115 milligrams, Sodium 1487 milligrams, Carbohydrate 62 grams, Fiber 3 grams, Protein 28 grams, Sugar 2 grams

LINGUINE WITH BUTTER, PECORINO, ARUGULA AND BLACK PEPPER



Linguine with Butter, Pecorino, Arugula and Black Pepper image

Provided by Giada De Laurentiis

Categories     appetizer

Time 25m

Yield 4 servings

Number Of Ingredients 6

Salt
1 pound linguine
1/4 cup (1/2 stick) butter, room temperature
1 1/4 cups very finely grated Pecorino Romano
1 1/2 teaspoons freshly ground black pepper
1 cup coarsely chopped arugula

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the linguine and cook until it is al dente, stirring frequently, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
  • Immediately toss the hot pasta in a large bowl with the butter to coat. While tossing the linguine, gradually sprinkle the cheese, pepper, and enough of the reserved cooking liquid evenly over the linguine to moisten. Add the arugula and toss to combine. Season the pasta, to taste, with salt. Divide the pasta among 6 plates and serve.

LINGUINE WITH ASPARAGUS, BACON, AND ARUGULA



Linguine with Asparagus, Bacon, and Arugula image

A must try, this recipe combines sauteed asparagus, bacon, and arugula with linguine; a special bright flavor comes from fresh lemon juice. It's simple and tasty!

Provided by Asiangirl

Categories     Meat and Poultry Recipes     Pork

Time 40m

Yield 5

Number Of Ingredients 7

1 pound linguine, uncooked
⅓ pound sliced bacon, cut in half
⅓ cup extra virgin olive oil
2 cloves garlic, thinly sliced
½ pound fresh asparagus, trimmed and cut into 1/2 inch pieces
1 (5 ounce) package baby arugula leaves
¼ cup fresh lemon juice

Steps:

  • Bring a large pot of salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
  • Cook bacon in a large skillet over medium heat until browned and crisp. Remove to paper towels. Pour olive oil into skillet, and stir in garlic and asparagus. Cook, stirring, until fragrant, about 1 minute.
  • Add pasta to skillet. Turn flame off. Toss with arugula, lemon juice, and bacon.

Nutrition Facts : Calories 619.3 calories, Carbohydrate 70.5 g, Cholesterol 20.6 mg, Fat 30.9 g, Fiber 4.5 g, Protein 17.4 g, SaturatedFat 7.1 g, Sodium 265.6 mg, Sugar 4.7 g

WEEKNIGHT TORTELLINI WITH ARUGULA & CRISPY PROSCIUTTO



Weeknight Tortellini With Arugula & Crispy Prosciutto image

Mmmm! Is this good! It tastes very gourmet without much work. I got this in an e-mail recipe exchange (similar to a chain letter) where each person shares one of their all-time recipes! Jenny who sent this to me said she adapted it from a recipe in Cottage Living Magazine.

Provided by FLKeysJen

Categories     One Dish Meal

Time 22m

Yield 4 serving(s)

Number Of Ingredients 9

4 tablespoons extra virgin olive oil
1/8 lb prosciutto, thinly sliced and cut into strips
1 small onion, minced (about 1/2 cup)
1/2 cup sun-dried tomato packed in oil, drained and sliced
2 garlic cloves, minced
2 tablespoons fresh sage or 2 tablespoons fresh rosemary sprigs, minced
1/8 teaspoon red pepper flakes
1/4 lb arugula (about 2 cups) or 1/4 lb baby spinach leaves, rinsed and dried (about 2 cups)
1 (9 ounce) package refrigerated tortellini (the original recipe called for mushroom but Jenny uses whole wheat cheese and I used chicken)

Steps:

  • Heat 1 tablespoon oil in a large skillet over medium-high heat; add prosciutto, and cook 1 to 2 minutes per side or until crisp. Transfer to a plate lined with paper towels. Set aside.
  • Heat 2 tablespoons oil in skillet over medium-high heat. Add onion, and sauté about 3 minutes or until tender. Add tomatoes and next 3 ingredients, and sauté 2 minutes. Add arugula, and sauté until just wilted.
  • Cook tortellini according to package directions. Drain and add to vegetables in skillet; toss gently to combine. Add remaining 1 tablespoon oil, and season with salt and pepper.
  • Crumble prosciutto, and sprinkle over pasta. Garnish with ricotta salata, if desired.

Nutrition Facts : Calories 365.7, Fat 20.4, SaturatedFat 4.5, Cholesterol 27, Sodium 441.6, Carbohydrate 37.2, Fiber 3.2, Sugar 2, Protein 10.5

LINGUINE WITH CLAMS AND ARUGULA



Linguine with Clams and Arugula image

From Il Pastaio, Beverly Hills, California.

Yield Serves 2

Number Of Ingredients 8

4 tablespoons olive oil
1/4 cup finely chopped shallots
3 large garlic cloves, minced
24 small fresh clams (such as Manila or littleneck), scrubbed
1 cup chopped seeded peeled tomatoes
6 tablespoons dry white wine
1/2 pound linguine
1 cup (packed) chopped arugula

Steps:

  • Heat 2 tablespoons oil in heavy large skillet over medium heat. Add shallots and garlic; sauté until translucent, about 2 minutes. Add clams, 1/2 cup tomatoes and wine; bring to boil. Cover; cook until clams open, about 8 minutes. Using tongs, transfer clams to bowl; discard any that do not open. Cover clams with foil.
  • Meanwhile, cook linguine in large pot of boiling salted water until just tender but still firm to bite.
  • Drain pasta. Add to skillet. Add arugula and 1/2 cup tomatoes; toss over high heat until pasta is coated, 2 minutes.
  • Place pasta in large bowl. Top with clams. Drizzle with 2 tablespoons oil.

LINGUINE WITH CREAMY ARUGULA AND GOAT CHEESE



Linguine With Creamy Arugula and Goat Cheese image

Provided by Marian Burros

Categories     dinner, pastas, main course

Time 20m

Yield 2 servings

Number Of Ingredients 7

1 cup arugula, about one bunch or less
1/2 cup nonfat plain yogurt
1/2 cup reduced-fat ricotta
3 tablespoons reduced-fat goat cheese
1/8 teaspoon salt
Freshly ground black pepper to taste
8 ounces fresh eggless linguine

Steps:

  • Bring water to boil in covered pot for linguine.
  • Trim and wash arugula thoroughly. Dry thoroughly.
  • In food processor, blend yogurt, ricotta and goat cheese until creamy.
  • Add arugula to ricotta mixture and blend until arugula is thoroughly blended. Season with salt and pepper.
  • Cook linguine according to package directions.
  • When linguine is cooked, drain and top immediately with sauce.

Nutrition Facts : @context http, Calories 612, UnsaturatedFat 4 grams, Carbohydrate 92 grams, Fat 14 grams, Fiber 4 grams, Protein 29 grams, SaturatedFat 8 grams, Sodium 332 milligrams, Sugar 8 grams

LINGUINE WITH PANCETTA AND ARUGULA



Linguine With Pancetta and Arugula image

A cream sauce is comforting on a cold winter's night. Leftover pancetta will last several days in the fridge, or wrap and freeze it for the next time you make pasta. This recipe is from Heather Trim at Food and Drink.

Provided by Leslie

Categories     Cheese

Time 15m

Yield 2-3 serving(s)

Number Of Ingredients 9

2 teaspoons olive oil
1/4 cup chopped pancetta or 1/4 cup chopped bacon
1/4 cup finely chopped shallots or 1/4 cup chopped onion
1/2 cup white wine
1 cup alfredo sauce (either home made or store bought)
225 g linguine or 225 g fettuccine
1 cup chopped arugula or 1 cup chopped spinach
generous grinding salt & pepper
freshly ground parmesan cheese

Steps:

  • Bring a pasta pot full of salted water to a boil. Heat oil in a medium saucepan over medium heat.
  • Add pancetta and stir until fairly crisp, 2 to 5 minutes. Add shallots; cook 1 to 2 minutes. Add wine, boil until 2 tbsp remain.
  • Add pasta to water and cook according to package directions. Add sauce to pancetta mixture and stir until hot.
  • Add arugula to heated sauce just before pasta is cooked. Drain pasta, add to sauce and toss with black pepper and salt if needed. Serve with Parmesan Cheese.

Nutrition Facts : Calories 522.3, Fat 6.3, SaturatedFat 0.9, Sodium 14.9, Carbohydrate 89.3, Fiber 3.8, Sugar 3.8, Protein 15.5

Tips:

  • Use fresh, high-quality ingredients for the best flavor.
  • Cook the linguine according to the package directions.
  • Toast the pine nuts in a dry skillet over medium heat until golden brown.
  • Use a sharp knife to thinly slice the prosciutto.
  • Wash and dry the arugula thoroughly before using.
  • Add the arugula to the pasta at the end of cooking so that it wilts slightly.
  • Season the pasta with salt, pepper, and grated Parmesan cheese to taste.

Conclusion:

Linguine with arugula and prosciutto is a delicious and easy-to-make pasta dish that is perfect for a quick and healthy meal. The combination of salty prosciutto, peppery arugula, and nutty pine nuts creates a flavorful and satisfying dish. This recipe is also a great way to use up leftover prosciutto. If you are looking for a new and exciting pasta dish to try, linguine with arugula and prosciutto is a great option.

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