Linguine With Arugula And Prosciutto

Ingredients

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

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    638 calories; 10 grams fat; 2 grams saturated fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 99 grams carbohydrates; 5 grams dietary fiber; 8 grams sugars; 34 grams protein; 35 milligrams cholesterol; 1441 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 servings

Preparation

1. Bring water for pasta to boil.
2. Wash arugula; trim off stems and cut it coarsely.
3. Mince garlic; saute for 30 seconds in hot oil in large skillet.
4. Add arugula and cook until wilted, a minute or two.
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.
6. Cook linguine according to package directions.
7. Cut the prosciutto coarsely and stir into sauce just before serving. Season with pepper.
8. Drain linguine and serve.

25 minutes