Sometime between 4:58 and 5:14pm each work day, I suddenly realize we're going to need to eat dinner. Soon. It could probably go without saying, then, that I'm not one of those uber-organized people who plans meals for 5 days and shops accordingly. I can't do it. I've tried. I plan a week of meals and on day two, I already don't want to eat what I've decided I must based on the grand plan.
So sometime between 4:58 and 5:14pm each work day, I jump on epicurious.com and search. There are just so many recipes out there that it has to be AMAZING (or good and easy/quick enough) to repeat. Last nights? Stupid easy and only one pot to wash.
Pasta with Arugula/Spinach and Prosciutto
Adapted from Gourmet, April 2001
yield: Makes 4 servings
active time: 15 min
total time: 20 min
- 1 lb barrel-type pasta (I used rigatoni)
- 1/4 lb thinly sliced prosciutto, chopped
- 1 lb arugula and/or spinach, ripped up
- 2/3 cup freshly grated Parmigiano- Reggiano (1 1/2 oz)
- 3/4 teaspoon finely grated fresh lemon zest
- juice from one lemon
- 1/4 cup extra-virgin olive oil
+ 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.
+ While pasta is cooking, prepare/cut up all other ingredients; Add prosciutto, arugula,
Parmigiano-Reggiano, zest, and salt and pepper to taste to pasta pot before adding pasta
+ Return pasta to pot, let sit to help wilt arugula/spinach. Toss all ingredients.
+ Drizzle oil and lemon juice over pasta and toss to combine, adding some of reserved cooking water if pasta seems dry