Spaghetti with Lime and Arugula

  • Level: Easy
  • Total: 30 min
  • Prep: 20 min
  • Cook: 10 min
  • Yield: 4 servings
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Coarse salt

1 pound (dry) spaghetti

2 tablespoons extra-virgin olive oil (preferably a fruity variety)

1 tablespoon shredded lime rind

2 medium cloves garlic, finely chopped

1 red mild chile pepper, seeded and finely chopped

2 tablespoons salt-packed capers, rinsed

8 thin slices prosciutto, cut crosswise into 1/2-inch pieces

5 ounces arugula, shredded

3 tablespoons freshly squeezed lime juice

5 ounces soft marinated feta cheese in oil

Freshly cracked pepper


  1. Bring a large pot of water to a boil. Salt the water; add pasta, and cook until al dente. Drain. While the spaghetti is cooking, heat oil in a large saucepan over medium heat. Add the lime rind, garlic, chile pepper, and capers; cook until fragrant, about 1 minute. Add prosciutto, and cook until crisp, about 2 minutes. Add drained spaghetti, and toss to coat and heat through.
  2. Toss the arugula and lime juice with the pasta, and pile into serving bowls. Top with feta cheese and a little of the marinating oil. Sprinkle with pepper, and serve immediately.

Cook’s Note

Slab bacon, rind removed, may be substituted for the prosciutto.

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