Easy Does It

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