A spring-fresh recipe that you can enjoy on the patio with the family! It's easy to serve, yummy to eat!
Prep: 10 minutes
Cook: 15 minutes
Heat large covered saucepot of salted water to boiling over high heat. Add linguine and cook as label directs until pasta is al dente. Drain and return to saucepot.
Meanwhile, in small skillet, toast pine nuts over medium-low heat 3 to 4 minutes or until lightly browned, stirring frequently. Transfer to plate.
In large skillet, heat oil over medium heat. Add garlic, tomatoes, capers and lemon zest, and cook 1 minute, stirring frequently. Add prosciutto and cook 2 minutes or until crisp, stirring occasionally.
Add arugula, lemon juice, salt, pepper and tomato mixture to saucepot with linguine and toss to coat. Place pasta in warm pasta bowls and sprinkle with pine nuts. Using vegetable peeler, shave wafer-thin pieces of cheese over each bowl.
Approximate nutritional values per serving:
510 Calories, 19g Fat (7g Saturated), 40mg Cholesterol, 589mg Sodium, 62g Carbohydrates, 3g Fiber, 21g Protein