Description
A delightful summer dish featuring fresh pasta tossed with prosciutto, seasonal vegetables, and a light dressing.
Ingredients
Scale
- 8 oz fresh pasta
- 4 oz prosciutto, sliced
- 1 cup cherry tomatoes, halved
- 1 cup arugula
- 1/4 cup olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Parmesan cheese, for serving
Instructions
- Cook the fresh pasta according to package instructions until al dente.
- In a large skillet, heat olive oil over medium heat and sauté garlic until fragrant.
- Add cherry tomatoes and cook until they start to soften.
- Stir in the prosciutto and cook for an additional 2 minutes.
- Drain the pasta and add it to the skillet, tossing to combine.
- Add arugula and season with salt and pepper.
- Serve warm, topped with grated Parmesan cheese.
Notes
- Feel free to add other seasonal vegetables like zucchini or bell peppers.
- This dish can be served warm or cold as a pasta salad.
- For a vegetarian option, omit the prosciutto and add more vegetables.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 15mg
Keywords: Summer Fresh Pasta, Prosciutto, Italian Pasta, Summer Recipes