Pin this recipe
Spaghetti with Lemon, Prosciutto, and Arugula
with Lemon, Prosciutto, and Arugula

Spaghetti with Lemon, Prosciutto, and Arugula


Makes 4 servings
  • 1 ½ half lemons
  • 12 ounces spaghetti
  • 1 tablespoon butter
  • ½ cup freshly grated Parmesan, plus more for serving
  • 1 teaspoon red pepper flakes
  • 3 ounces prosciutto, chopped
  • 4 cups baby arugula
  • Salt and pepper, to taste
Click for more
Lemony Pesto SpaghettiSpring Pea RisottoSpaghetti CarbonaraPea + Pancetta PastaSpring Pea Ravioli + ProscuittoDitalini E Faglio SoupGluten-Free GnocchiSpinach Turkey LasagnaButternut Squash GnocchiLamb Ragu with PappardelleArugula, Radicchio + Fennel Salad


Sample step.
Read More



Bring a large pot of salted water to boil.

Zest and juice 1 lemon (you should have about 1 tablespoon zest and ¼ cup juice) and place in a small bowl. Cut the remaining ½ lemon into thin half moons and remove the seeds. Set aside.

Cook the spaghetti until al dente, about 8 to 10 minutes. Drain the pasta, reserving 1 cup of cooking liquid.

Return the spaghetti to the pot, along with the lemon juice and zest, the butter, Parmesan, and ½ cup of the pasta water. Stir gently to combine, adding in additional pasta water if needed. Add in the red pepper flakes, prosciutto, arugula, and lemon slices. Toss gently until the arugula just begins to wilt. Season with salt and pepper (if desired) and serve immediately.

Garnish with additional grated Parmesan.

Check out The Yellow Table CookbookThe chronicles of a cookcook dreamFollow me on instagramThrowing dinner parties while keeping your sanity