Arugula, Blue Cheese and Cherry Tomato Pasta with Crispy Prosciutto
Easy, yummy and made in less than 30 minutes. Everything a perfect weeknight dinner needs.
Servings 2
Calories 497kcal
Ingredients
- 2 cups whole wheat fusili (or gluten-free alternative) uncooked
- 3.5 oz prosciutto
- 1/2 cup onion chopped
- 1 clove garlic minced
- 1.5 cup cherry tomato halved
- black pepper to taste
- 1 cup milk
- 1-1.5 oz blue cheese or to taste
- 3 cups arugula chopped
Instructions
- Cook pasta, according to the instructions on the package, in lightly salted water.
- In a skillet, heat cooking oil over medium heat and cook prosciutto in one single layer until crisp. This will take about 1-2 minutes each side. Transfer to paper towel.
- In the same pan, add a little oil and saute onion for 2-3 minutes. Stir in garlic and cook for 2 minutes more. Stir regularly.
- Then add tomatoes and season with black pepper. No need for salt, the blue cheese and prosciutto will cover that. Cook for 5 minutes or until tomatoes start to soften. Stir regularly.
- Add blue cheese and milk and cook until sauce-like. This will take about 1-2 minutes. Stir constantly.
- When ready, combine with drained pasta and cook until heated through.
- Remove from stove. Add chopped arugula and finish with crumbled prosciutto.