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Pasta with Arugula, proscuitto and basil, OH MY!

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Member since 2014

Serves 4-6 | Prep Time 15 minutes | Cook Time 10 minutes


Leftover pasta (or fresh) 1/2 to l lb.
1 tablespoon of butter, and 1 Tablespoon of olive oil
4 strips of prosciutto, diced
1/2 container of arugula, rinsed
1/2 cup of basil rolled sliced thinly
1/4 cup grated cheese (pecorino romano)
1/2 cup of gorgonzola cheese
1/2 cup of heavy cream
1/2-1 cup of chicken broth as needed
Salt & Pepper to taste
Red Pepper flakes to taste

Saute prosciutto in butter and olive oil until crisp.

Add Arugula, basil and gorgonzola (until the cheese melts and greens are wilted.

Add heavy cream and let simmer for 3 minutes on a low flame, then add chicken broth.

Allow the sauce to thicken, add grated cheese.

Drain pasta if making fresh, (or leftover pasta,)

Just heat with 1 tablespoon of butter in a skillet

Pour the sauce over the top until the pasta and sauce are thickened.

(Tip: Always save 1/2 cup of the pasta water just in case your sauce is too thick).

NOTE: You can add leftover chicken cutlets, sausage or shrimp to this meal for a FABULOUS ONE DISH!!!

Serve with grated cheese and red pepper flakes on top.

Pairs Well With


I had leftover Cavatelli in freezer (enough for a side dish), arugula, prosciutto, heavy cream grated cheese and fresh basil -- the base for an Amazingly delicious and super easy dish! Very versatile - any pasta can be used!

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