Fettuccine with Blue Cheese, Arugula & Crispy Prosciutto

Fettuccine with Blue Cheese, Arugula & Crispy Prosciutto - A simple and fresh summer pasta that comes together in just about 20 minutes! | foxeslovelemons.com

Most people probably consider pasta more of a winter dinner, but I seem to actually make it more in the spring and summer than I ever do in the winter. I think it’s because of the abundance of fresh vegetables that make their way to me, via either a trip to the farmer’s market, a CSA box, or Door to Door Organics. Pasta (especially a whole wheat variety) is a great way to bulk up a few servings of veggies and turn them into a full meal, either meatless or “meat on the side” style.

Fettuccine with Blue Cheese, Arugula & Crispy Prosciutto - A simple and fresh summer pasta that comes together in just about 20 minutes! | foxeslovelemons.com

Here, I’ve sauteed just a few pieces of prosciutto (dry-cured Italian ham) until they’re nice and crispy. Then, I threw in some garlic, fresh zucchini, and a handful of California walnuts for crunch. A little bit of Stella blue cheese, lemon juice and pasta cooking water come together to form a quick and light “sauce” for whole wheat fettuccine. Everything is tossed with peppery arugula and on the dinner table in just about 20 minutes!

Fettuccine with Blue Cheese, Arugula & Crispy Prosciutto - A simple and fresh summer pasta that comes together in just about 20 minutes! | foxeslovelemons.com

Yield: 4 servings

Fettuccine with Blue Cheese, Arugula & Crispy Prosciutto

Fettuccine with Blue Cheese, Arugula & Crispy Prosciutto
Prep Time 15 minutes
Cook Time 10 minutes

Ingredients

  • 8 ounces whole wheat fettuccine
  • 2 tablespoons extra virgin olive oil, divided
  • 4 ounces thinly sliced prosciutto, cut crosswise into 1/4-inch strips
  • 3 garlic cloves, minced
  • 1 medium zucchini, halved lengthwise, then cut crosswise into 1/4-inch pieces
  • 1/4 cup walnuts, coarsely chopped
  • 1/2 cup crumbled Stella Blue Cheese
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon ground black pepper
  • 2 cups arugula

Instructions

  1. In large pot of boiling salted water, cook pasta according to package instructions. Reserve 1/3 cup pasta cooking water, then drain pasta.
  2. 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.
  3. 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.
  4. 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.

Disclaimer: This post is part of a relationship I have with Saputo Specialty Cheese for recipe development. Additionally, California Walnuts provided me with a bag of walnuts, some of which I used in this recipe. Posts like this help me pay for the costs associated with this blog (groceries…lots of groceries), and help support me as I pursue a career in recipe development and food photography. All opinions are 100% my own.