Arugula, Pepper, Onion and Prosciutto Pasta

Arugula, Pepper, Onion and Prosciutto Pasta


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Everybody loves pasta. Instead of smothering your noodles in meat sauce and cheese opt for a lighter olive oil dressing that’s flavored with the robust taste of peppers and onions.

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Chicago, IL

Time needed

5 min preparation + 10 min cooking

Serving Size / Yield

8 servings


  • 1 package of spiral rotini pasta
  • ½ pound of prosciutto
  • 2 red peppers, diced
  • 1 small red onion, sliced
  • 1 bunch of arugula
  • 3 cloves of garlic, minced
  • 1 cup of olive oil

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Begin by boiling the pasta to al dente, for about 7 minutes. As the pasta cooks, sauté the peppers, onion, and garlic with 2 tablespoons of olive oil for 5 minutes, or until the onions are slightly translucent. Lower the heat and add the remaining olive oil, prosciutto arugula. Let simmer until the arugula has wilted. Drain the pasta and toss with the sauce. Serve hot or cold. Enjoy!

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