Ingredients with Measurements:
- 1 pound fioreta pasta
- 4 ounces prosciutto, sliced into thin strips
- 2 cups arugula leaves
- 1/4 cup olive oil
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- Salt and pepper to taste
Special equipment needed:
- Large pot for boiling pasta
- Colander for draining pasta
- Large skillet for cooking prosciutto and arugula
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add the fioreta pasta and cook according to package instructions until al dente. Drain the pasta and set aside.
2. While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat. Add the minced garlic and cook for 1-2 minutes until fragrant.
3. Add the sliced prosciutto to the skillet and cook for 2-3 minutes until crispy.
4. Add the arugula leaves to the skillet and cook for 1-2 minutes until wilted.
5. Add the cooked pasta to the skillet and toss to combine with the prosciutto and arugula.
6. Sprinkle grated Parmesan cheese over the pasta and toss again to combine.
7. Season with salt and pepper to taste.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
N/A
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 20g
Carbohydrates: 50g
Protein: 18g
Sodium: 600mg
Substitutions for ingredients:
- Fioreta pasta can be substituted with any other short pasta such as penne or fusilli.
- Prosciutto can be substituted with bacon or pancetta.
- Arugula can be substituted with spinach or kale.
- Parmesan cheese can be substituted with Pecorino Romano or Asiago cheese.
Variations:
- Add cherry tomatoes or sun-dried tomatoes for extra flavor.
- Add red pepper flakes for a spicy kick.
- Add sliced mushrooms for a heartier dish.
Tips and tricks:
- Be sure to cook the pasta al dente so it doesn't become mushy when combined with the other ingredients.
- Reserve some of the pasta water to add to the skillet if the dish is too dry.
- Use a good quality olive oil for the best flavor.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat leftovers in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the pasta in individual bowls or on a large platter for sharing.
Garnishes:
Garnish with additional grated Parmesan cheese and fresh arugula leaves.
Pairings:
Serve with a crisp white wine such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
Serve with a simple green salad or garlic bread.
Troubleshooting advice:
If the pasta is too dry, add some reserved pasta water to the skillet to create a sauce.
Food safety advice:
Be sure to cook the prosciutto and arugula to the proper temperature to avoid any foodborne illnesses.
Food history:
Fioreta pasta is a type of short pasta that originated in Italy. Prosciutto is a type of dry-cured ham that is also from Italy.
Flavor profiles:
This dish has a salty and savory flavor from the prosciutto, a slightly bitter flavor from the arugula, and a nutty and salty flavor from the Parmesan cheese.
Serving suggestions:
Serve this pasta dish as a main course for a weeknight dinner or a casual dinner party.
Related Categories
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Region: Italian