Ingredients
| 1 box (340 g) | Italpasta Gluten Free Spaghetti |
| 2 tbsp (30 mL) | Italpasta Extra Virgin Olive Oil, divided |
| 1 | garlic clove minced |
| 1 | red pepper thinly sliced |
| 4 | slices prosciutto cut into 1-inch pieces |
| 1 ½ cups (375 mL) | baby arugula |
| ½ cup (125 mL) | grated Parmesan cheese, plus additional for serving |
| 4 | large eggs |
| salt and pepper |
Steps
- Cook Italpasta Gluten Free Spaghetti in a large pot of boiling salt water until al dente, 6-8 minutes.
- Heat 1 tablespoon extra virgin olive oil in a skillet over medium heat. Add the garlic, peppers and prosciutto and cook for 5 minutes. Drain the pasta and reserve 1 cup pasta water. Add pasta, pasta water, cheese, arugula, salt and pepper to the skillet, cook over high heat for 2-3 minutes to combine.
- Meanwhile, heat remaining oil in a non-stick skillet over high heat. Crack in the eggs and fry until whites are firm and yolk is runny, about 3 minutes.
- To serve, plate pasta and top with extra Parmesan cheese. Top with fried egg and freshly ground black pepper.
Nutritional Information
Calories per serving: 548, Fat 20 grams, Cholesterol 189 mg, Sodium 671 mg, Carbohydrates: 72 grams, Fibre 1.3 grams, Sugar 1.4 grams, Protein 19 grams
- One serving contains 60% of the %DV of Vitamin C.
- One serving contains 22% of the %DV of Calcium.
- One serving contains 18% of the %DV of Vitamin A.