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Fettuccine with Blue Cheese, Arugula & Crispy Prosciutto

Main Ingredient: Pasta

Yield: 4 servings

Photo and Recipe courtesy of Foxes Love Lemons, Lori Yates


  • 8 ounces whole wheat fettuccine
  • 2 tablespoons extra virgin olive oil, divided
  • 4 ounces thinly sliced prosciutto, cut crosswise into 1/4” strips
  • 3 garlic cloves, minced
  • 1 medium zucchini, halved lengthwise, then cut crosswise into 1/4” pieces
  • 1/4 c. walnuts, coarsely chopped
  • 1/2 c. Salemville® crumbled blue cheese
  • 2 tablespoons fresh lemon juice
  • 1/4 tsp. ground black pepper
  • 2 cups arugula


  1. In large pot of boiling salted water, cook pasta according to package instructions. Reserve 1/3 cup pasta-cooking water; set aside. 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.

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