Lunch: Spaghetti with Lemon, Arugula, and Prosciutto

Recipe by Anna Watson Carl Let prosciutto and arugula shine in this simple summer spaghetti.

This recipe includes superfoods such as:

Lemon

Health benefits of Spaghetti with Lemon, Arugula, and Prosciutto

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

12 oz. spaghetti
1 1/2 lemons
1 tbsp. unsalted butter
1/2 c. grated Parmesan, plus more for serving
1 tsp. red pepper flakes
3 oz. prosciutto
4 c. arugula
kosher salt
Black pepper

Instructions

Bring a large pot of salted water to boil. Cook spaghetti until al dente, 8 to 10 minutes. Drain, reserving 1 cup of cooking liquid, and return to pot.
Zest and juice 1 lemon and place in a small bowl. Thinly slice remaining 1/2 lemon into half moons and remove seeds. Set aside.
Add lemon juice and zest, butter, Parmesan, and 1/2 cup pasta water to pot. Stir gently to combine, adding additional pasta water until creamy. Add red pepper flakes, prosciutto, arugula, and lemon slices and toss until arugula just begins to wilt. Season with salt and pepper, garnish with Parm, and serve.

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