Spaghetti With Arugula Roasted Peppers And Prosciutto Recipe

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Kitchen Daily
Nutrition per serving    (USDA % daily values)
CAL
549
FAT
55%
CHOL
8%
SOD
20%

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Ingredients for 4 servings

12 ounces whole-wheat spaghetti (see Ingredient note)

4 cloves garlic, minced

8 cups arugula leaves (8 ounces)

1/3 cup chopped walnuts, toasted

2/3 cup freshly grated Parmesan cheese, divided

1/8-1 teaspoon crushed red pepper

Freshly ground pepper to taste

2 ounces thinly sliced prosciutto, trimmed of fat and cut into thin strips (1/2 cup)

1 tablespoon extra-virgin olive oil

1 12-ounce jar roasted red peppers, rinsed and cut into thin strips (1 1/2 cups)

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