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
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.