Pasta with Prosciutto and Arugula in a Lemon-Infused White Wine Sauce

Pasta with Prosciutto and Arugula in a Lemon-Infused White Wine Sauce

Infused in a lemon, white wine sauce, this light dish of pasta with prosciutto and arugula tastes splendid. The saltiness of prosciutto and baby arugula with its mild, nutty, peppery taste team fabulously with zesty lemon.
Course Main Course
Category Italian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Autor Elle


  • 400 g dried pasta of your choice
  • 3 tablespoons extra virgin olive oil
  • 4 shallots, diced
  • 2 garlic cloves, thinly sliced
  • 12 thin slices prosciutto di Parma, coarsely chopped
  • 1 1/2 cup dry white wine (375 ml)
  • 3 tablespoons freshly squeezed lemon juice
  • 2 tablespoons flat-leaf parsley, chopped
  • 4 handfuls arugula, shredded
  • 1/4 cup freshly grated parmesan (20 g)
  • sea salt and freshly ground pepper, to taste
  • fresh basil leaves, to serve (optional)


  1. Fill the large pot with cold water and a pinch of salt. Bring to a boil over high heat and add pasta, stirring occasionally to prevent the pasta from sticking. Cook according to packet instructions, until al dente.
  2. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the shallots and garlic and sauté for 1 minute, until aromatic. Add the prosciutto and cook, stirring occasionally, for 2-3 minutes or until crisp.
  3. Add wine, and cook over high heat for 2 minutes, until reaches a boil and slightly reduces. Reduce heat to low and stir in lemon juice; simmer for 1 minute. Remove from heat; stir in arugula and parsley.
  4. Add the hot cooked pasta to prosciutto mixture; toss well. Season with salt and pepper, to taste.
  5. Divide among serving dishes. Sprinkle with the parmesan and basil to serve.