-
- Prep
- 15
-
- Total
- 25
-
- Serving
- 4
Ingredients
- 8 ounces whole wheat fettuccine
- 2 tablespoons extra virgin olive oil, divided
- 4 ounces thinly sliced prosciutto, cut crosswise into 1/4” strips
- 3 garlic cloves, minced
- 1 medium zucchini, halved lengthwise, then cut crosswise into 1/4” pieces
- 1/4 c. walnuts, coarsely chopped
- 1/2 c. Salemville® crumbled blue cheese
- 2 tablespoons fresh lemon juice
- 1/4 tsp. ground black pepper
- 2 cups arugula
Directions
- In large pot of boiling salted water, cook pasta according to package instructions. Reserve 1/3 cup pasta-cooking water; set aside. Drain pasta.
- Meanwhile, in large high-sided skillet, heat 1 tablespoon oil over medium-high heat. Add prosciutto; cook 2 to 3 minutes or until crisp, stirring frequently. Transfer to small bowl.
- Add remaining 1 tablespoon oil, garlic and zucchini to skillet. Cook 2 to 3 minutes or until zucchini is lightly browned, stirring frequently. Add walnuts; cook 1 minute, stirring constantly.
- Add cheese, lemon juice, pepper and pasta-cooking water to skillet. Cook 3 to 4 minutes or until slightly thickened. Add arugula, pasta and prosciutto; cook 1 minute or until heated through.
Suggested Recipes
- Prep
- -
- Total
- -
Fig Crème Brûlée
- Prep
- -
- Total
- -
Blue Cheese Stuffed Dates
- Prep
- 10 Minutes
- Total
- 20 Minutes
