{"id":59264,"date":"2015-04-21T04:00:59","date_gmt":"2015-04-21T03:00:59","guid":{"rendered":"https:\/\/ellerepublic.de\/pasta-mit-parmaschinken-und-rucola-in-einer-zitronen-weisswein-sauce\/"},"modified":"2024-10-31T16:58:32","modified_gmt":"2024-10-31T15:58:32","slug":"pasta-with-prosciutto-and-arugula","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/pasta-with-prosciutto-and-arugula\/","title":{"rendered":"Pasta with Prosciutto and Arugula in a Lemon-Infused White Wine Sauce"},"content":{"rendered":"

Here\u2019s a little secret: there are three things I really love – prosciutto, arugula and lemon! Put all three of them together and well…I’m experiencing a little bit of heaven. The saltiness of prosciutto and baby arugula with its mild, nutty, peppery taste team fabulously with zesty lemon. I’m generally not a fan of creamy sauces, or creamy soups for that matter, okay there are a few exceptions…but I usually prefer to make my pasta sauces using wine as base. Not only is it more calorie friendly, I think it’s an instant flavor booster. Plus I’m convinced that a few simple, high quality ingredients really make food great!<\/p>\n

\"Pasta<\/a><\/p>\n

This pasta dish makes for a fabulously light and satisfying meal – zesty and fresh, it’s perfect for an easy and delicious weeknight dinner! Plus it couldn\u2019t be easier — you can pull it together in as little time as it takes to cook the pasta. Plus the bonus is, it’s also an easy dinner for one. Just use less, of well, everything. All you need to do is prepare the sauce and toss it with the pasta and you\u2019re there! Quick and delicious.<\/p>\n

I use young arugula for this dish as it is less bitter and peppery than the more mature leaves. So try to look for baby arugula, if you can find it. Otherwise baby spinach also works great.<\/p>\n

My pasta of choice was used Kamut penne — a type of pasta which I almost always use as it’s consistency is really not that different from a good quality durum wheat pasta but it is much higher in protein and minerals — especially zinc, magnesium and antioxidant rich selenium. This recipe also works well with a wider, flat pasta such as fettuccine or tagliatelle. Enjoy!<\/p>\n

<\/div>
\n \n
\n
\"Pasta<\/a><\/div>\n <\/div>\n
\n \n Elle<\/span>\n <\/div>\n

Pasta with Prosciutto and Arugula in a Lemon-Infused White Wine Sauce<\/h2>
<\/div>\n