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Pasta With Prosciutto, Arugula and Feta
PANNING THE GLOBE18Ingredients
50Minutes
690Calories
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Ingredients
US|METRIC
5 SERVINGS
- 8 oz. feta cheese (packed in brine)
- 4 Tbsp. extra virgin olive oil
- 1/4 tsp. kosher salt
- 1/4 tsp. crushed red pepper flakes
- 1 clove crushed garlic
- 1 pinch fresh thyme leaves (optional)
- 1 lb. spaghetti (or linguini)
- kosher salt
- 2 Tbsp. extra virgin olive oil (plus extra for adding to cooked pasta.)
- 2 cloves garlic (pressed or finely minced)
- 2 limes
- 3 Tbsp. capers (small, rinsed)
- 1 jalapeño pepper (seeded and finely chopped)
- 6 oz. prosciutto (sliced, cut into ½-inch dice)
- 7 oz. arugula (leaves stacked and slivered, if using baby arugula, you can chop the leaves or just add them whole)
- 4 Tbsp. fresh lime juice
- kosher salt
- fresh ground black pepper
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NutritionView More
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690Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories690Calories from Fat280 |
| % DAILY VALUE |
| Total Fat31g48% |
| Saturated Fat10g50% |
| Trans Fat |
| Cholesterol60mg20% |
| Sodium1620mg68% |
| Potassium590mg17% |
| Protein28g |
| Calories from Fat280 |
| % DAILY VALUE |
| Total Carbohydrate78g26% |
| Dietary Fiber5g20% |
| Sugars7g |
| Vitamin A25% |
| Vitamin C40% |
| Calcium35% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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