Photo: Sorin Gheorghita
Pappardelle with Arugula and Prosciutto
11 ingredients
4 servings
openrecipes
This pappardelle's strands of rich prosciutto and buttery sauce are balanced by a hit of lemon and peppery arugula.
Estimated Nutrition (whole recipe, rough)
399
Calories
13g
Protein
33g
Fat
17g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Arugula | 1 cup (20g) | 5 |
| Chives | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 pappardelle or fettuccine
- Kosher salt
- 2 olive oil
- 2 unsalted butter
- 2 leeks, white and pale greens only, halved lengthwise, thinly sliced crosswise
- 1/4 chopped fresh chives
- 2 finely grated lemon zest plus more for serving
- 1 bunch arugula, thick stems trimmed, leaves torn (about 4 cups)
- 1/3 finely grated Parmesan plus more for serving
- Freshly ground black pepper
- 3 prosciutto, torn into 1-inch pieces
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bonappetit ·
Recipe sourced from
openrecipes