easy pasta with prosciutto, arugula, and sundried tomato
This is something I’ve found myself making a few times over the past week in some form or another. A few nights ago I found myself bumbling around the kitchen at 9:30 pm, wondering what to eat. I tossed some pasta with leftover cooked vegetables, chickpeas, garlic, sundried tomatoes, and cream. On a more recent weekday afternoon, I found myself wearing my “house clothes” (you know, old t-shirts and sweatpants), bumbling around the kitchen yet again thanks to a canceled meeting. So I made the same pasta again, this time with some prosciutto that I was going to save for pizza later in the week. Minimal cooking, chopping, and vegetable-washing are involved, thanks to the convenience of cured meat and pre-washed baby greens.
To make it: Cook pasta (I used whole wheat linguine) in boiling salted water. Drain and set aside. Using the same water-less pot the pasta was cooked in, add a little knob of butter, some chopped garlic, and a big splash of cream. Season with a little bit of salt and a lot of black pepper. Let it heat through for a couple minutes. Add chopped sundried tomatoes, torn prosciutto, and pasta. Toss everything together to coat the pasta well. Turn the heat off and add baby arugula or spinach, tossing until greens are wilted. Finish with grated cheese.
