Prosciutto and Arugula Spaghetti

Pasta with a purpose.
Help feed kids by eating pasta – what could be better than that?*

What You’ll Need
1 box Barilla spaghetti
4 tbsp. extra-virgin olive oil, divided
1 shallot, minced
1 cup prosciutto, julienned
2 pints cherry tomatoes, halved
3 cups arugula, roughly chopped
½ cup Parmigiano cheese, grated

What To Do
Bring one large pot of water to a boil; cook pasta according to package directions, reserving and setting aside 1/3 cup of the cooking water.
Meanwhile, sauté the minced shallot with 2 tbsp. extra-virgin olive oil for two minutes. Then, add prosciutto and cook over medium heat for two additional minutes.
Next, deglaze with wine, add tomatoes and arugula and cook until wilted (about 2 minutes over high heat).
Drain pasta and toss with sauce and 1/3 cup of reserved cooking water you set aside.
Top with grated Parmigiano cheese before serving. Enjoy!

*Barilla will donate money to No Kid Hungry® to provide 4 meals to kids in need for every 3 boxes of Barilla pasta purchased on freshdirect.com between 10/11/18 and 12/30/18, up to 125,000 meals. For more information visit nokidhungry.org/onedollar

Photo and recipe credit: Chef Lorenzo Boni