Monday, February 18, 2008

Whole Wheat Pasta with Prosciutto, Arugula. Mozzarella & Cabernet Marinara

One of our favorite restaurants in Pgh has this absolutely mouth-watering pizza - thin crust, with marinara, fresh mozzarella, and prosciutto...topped with arugula and shaved parmesan when it comes out of the oven.

To die for. Since we've been on "the diet" we haven't been there or had the pizza in forever. Sooooo for a Valentine's weekend surprise, I bought all of the makings for the pizza with the intent to make a whole wheat crust and make my own. Plans went astray, and the dough never got made so I decided to use the ingredients and incorporate them into a pasta dish that was South Beach friendly.

Whole Wheat Pasta with Prosciutto, Arugula, Mozzerella & Cabernet Marinara
(Source: me!)

8 oz whole wheat pasta

1/2 C chopped onion

4 oz prosciutto, chopped

4 oz sliced mushrooms

2 cloves garlic, minced

2 T fresh basil

1 jar cabernet marinara (I used Muir Glen Organic)

3 cups arugula, chopped

Salt, pepper, italian seasoning

6 oz fresh mozzerella, sliced

Cook pasta according to directions on box. Saute onions, garlic, mushrooms until tender over med-high heat. Add prosciutto. Sautee a few minutes longer until fragrent. Stir in sauce and let simmer for 5 minutes. Season with salt, pepper, italian seasoning, etc to taste. Stir in arugula and let wilt. Spoon over pasta and top with cheese.

No comments: