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