Linguine With Arugula And Prosciutto

Name: Linguine With Arugula And Prosciutto
Total time: 25 min
Yield: 2 servings
Cuisine: italian
Ingredients: 1/2 pound arugula; 1 medium clove garlic; 1 teaspoon olive oil; 1 1/2 cups no-salt-added chicken stock; 4 teaspoons flour; 8 ounces fresh eggless linguine; 3 ounces prosciutto; Freshly ground pepper to taste

By Marian Burros

Total Time: 25 minutes
Rating: 4(10)
Comments: Read comments

Featured in: PLAIN AND SIMPLE; Bitter Greens Come in From the Cold

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Ingredients

Yield:2 servings

½pound arugula
1medium clove garlic
1teaspoon olive oil
1½cups no-salt-added chicken stock
4teaspoons flour
8ounces fresh eggless linguine
3ounces prosciutto
Freshly ground pepper to taste

Ingredient Substitution Guide

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Preparation

Step 1
Bring water for pasta to boil.
Step 2
Wash arugula; trim off stems and cut it coarsely.
Step 3
Mince garlic; saute for 30 seconds in hot oil in large skillet.
Step 4
Add arugula and cook until wilted, a minute or two.
Step 5
Mix a little of the chicken stock with the flour and make a smooth paste. Stir into rest of stock. Add to skillet and cook, stirring occasionally, until mixture thickens.
Step 6
Cook linguine according to package directions.
Step 7
Cut the prosciutto coarsely and stir into sauce just before serving. Season with pepper.
Step 8
Drain linguine and serve.