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Spaghetti with Arugula, Roasted Peppers and Prosciutto

The complex flavors of a good Parmesan, such as Reggiano, and a high-quality prosciutto, such as San Danielle, Volpi or di Parma, are essential for this pasta. Less expensive products will often contribute more saltiness than true flavor to the final result. Ask for a sample at the delicatessen when buying--if it tastes good on its own, it will make the dish taste good as well.
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  • Level: Easy
  • Total: 30 min
  • Prep: 30 min
  • Yield: 4 servings, about 2 cups each
  • Nutrition Info
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12 ounces whole-wheat spaghetti (see Ingredient note)

1 tablespoon extra-virgin olive oil

4 cloves garlic, minced

1/8-1/4 teaspoon crushed red pepper

2 ounces thinly sliced prosciutto, trimmed of fat and cut into thin strips (1/2 cup)

1 12-ounce jar roasted red peppers, rinsed and cut into thin strips (1 1/2 cups)

8 cups arugula leaves (8 ounces)

2/3 cup freshly grated Parmesan cheese, divided

Freshly ground pepper to taste

1/3 cup chopped walnuts, toasted


  1. Cook spaghetti in a large pot of lightly salted boiling water until just tender, 8 to 10 minutes.
  2. Meanwhile, heat oil in a large skillet over medium-low heat. Add garlic and crushed red pepper; cook, stirring, until fragrant but not colored, 1 to 2 minutes. Add prosciutto and cook, stirring often, until lightly browned, 2 to 3 minutes. Stir in roasted peppers and arugula; increase heat to medium-high. Cook, stirring often, until the arugula is wilted, 3 to 4 minutes.
  3. Reserving 1/3 cup of the cooking water, drain the spaghetti and place in a warmed large bowl. Add the reserved water, arugula mixture, 1/3 cup Parmesan and pepper; toss to coat well. Sprinkle with walnuts and the remaining Parmesan and serve.
  4. Ingredient note: We tasted several brands of whole-wheat spaghetti and preferred the appealing springiness and nutty flavor of Bionaturae, found in the natural-foods section of large markets and natural-foods stores.