The Ultimate Summer Pasta | Arugula, Prosciutto, Parmigiano
All of the ingredients meld together so well and make for an unforgettable bite, both rich & light at the same time.
Servings: 4
Ingredients
- 1 tbsp Butter
- 1 tbsp oil
- 4 cloves garlic roughly chopped
- 1 large shallot roughly chopped
- 1 Vidalia/yellow onion roughly chopped
- 3 cups chicken broth
- Splash of white wine optional
- ¾ cup half and half
- 1/2 tsp Nutmeg grated
- 3/4 cup Parmigiano cheese in curls made from veg peeler
- 1 1/2 cups Arugula
- 1/2 pound ⅛ inch sliced prosciutto 1 inch pieces
- Lemon zest
- 1 package of fresh fettuccine pasta
- White truffle oil optional
Instructions
- Add butter and oil to the pan. Add in the garlic, shallot, and onion. After a few minutes, when brown and become very fragrant, add in white wine to deglaze and then the chicken broth. Let simmer on medium-low heat.
- Simmer half and half and a dash of grated nutmeg in a saucepan over low heat until warm.
- Strain broth and return back to the pan. Add in the half and half. Season with some salt and pepper.
- Slice prosciutto into 1-inch pieces. Use a vegetable peeler to create Parmigiano cheese curls.
- Bring the liquid to a boil and add in the fresh pasta until cooking until al dente (**If you aren't using fresh pasta, boil dry pasta 3-4 minutes less than recommended cooking time and finish in the sauce). Turn the heat off when done.
- Toss in prosciutto, arugula, and parmigiano to the pan. Drizzle with truffle oil and the zest of a lemon.
Nutrition
Calories: 1896kcal | Carbohydrates: 48g | Protein: 71g | Fat: 158g | Saturated Fat: 64g | Polyunsaturated Fat: 21g | Monounsaturated Fat: 63g | Trans Fat: 1g | Cholesterol: 308mg | Sodium: 5538mg | Potassium: 1330mg | Fiber: 4g | Sugar: 19g | Vitamin A: 2393IU | Vitamin C: 20mg | Calcium: 1235mg | Iron: 4mg
