Reviews Add Rating & Review 1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
Back to Donna’s Spaghetti with Lime and Arugula All Reviews for Donna’s Spaghetti with Lime and Arugula - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Donna’s Spaghetti with Lime and Arugula Recipe Summary Servings: 4
Ingredients Ingredient Checklist Coarse salt 1 pound (dry) spaghetti 2 tablespoons extra-virgin olive oil, preferably a fruity variety 1 tablespoon shredded lime rind 2 medium cloves garlic, finely chopped 1 red mild chile pepper, seeded and finely chopped 2 tablespoons salt-packed capers, rinsed 8 thin slices prosciutto, cut crosswise into 1/2-inch pieces 5 ounces arugula, shredded 3 tablespoons freshly squeezed lime juice 5 ounces soft marinated feta cheese in oil Freshly cracked pepper
Cook’s Notes Slab bacon, rind removed, may be substituted for the prosciutto.
Gallery Donna’s Spaghetti with Lime and Arugula
Recipe Summary Servings: 4
Gallery
Donna's Spaghetti with Lime and Arugula
Donna’s Spaghetti with Lime and Arugula
Donna’s Spaghetti with Lime and Arugula
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
- Coarse salt 1 pound (dry) spaghetti 2 tablespoons extra-virgin olive oil, preferably a fruity variety 1 tablespoon shredded lime rind 2 medium cloves garlic, finely chopped 1 red mild chile pepper, seeded and finely chopped 2 tablespoons salt-packed capers, rinsed 8 thin slices prosciutto, cut crosswise into 1/2-inch pieces 5 ounces arugula, shredded 3 tablespoons freshly squeezed lime juice 5 ounces soft marinated feta cheese in oil Freshly cracked pepper
Directions
Bring a large pot of water to a boil. Salt the water; add pasta, and cook until al dente. Drain.
While the spaghetti is cooking, heat oil in a large saucepan over medium heat. Add the lime rind, garlic, chile pepper, and capers; cook until fragrant, about 1 minute. Add prosciutto, and cook until crisp, about 2 minutes. Add drained spaghetti, and toss to coat and heat through.
Toss the arugula and lime juice with the pasta, and pile into serving bowls. Top with feta cheese and a little of the marinating oil. Sprinkle with pepper, and serve immediately.
Cook’s Notes Slab bacon, rind removed, may be substituted for the prosciutto.
Cook’s Notes
Slab bacon, rind removed, may be substituted for the prosciutto.
Reviews
Add Rating & Review 1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
Reviews
Add Rating & Review 1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
Add Rating & Review
1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
All Reviews for Donna’s Spaghetti with Lime and Arugula
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Donna’s Spaghetti with Lime and Arugula
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
