Dinner · Italian · 15 min
Pasta al Pomodoro with White Bean and Prosciutto Ragù
- Calories
- 719
- Protein
- 45g
- Carbs
- 94g
- Fat
- 21g
Ingredients
- 39.7 g whole-wheat pasta
- 282.8 g canned white beans
- 68.6 g prosciutto
- 20 g marinara sauce
- 2 clove garlic
- 0.2 tbsp extra-virgin olive oil
- 0.5 tsp salt
- 0.25 tsp black pepper
- 40 g arugula
Method
- 011. Bring a large pot of salted water to a boil. Add the whole-wheat pasta and cook until al dente according to package directions. Reserve 1/4 cup of pasta cooking water, then drain.
- 022. Meanwhile, heat extra-virgin olive oil in a wide skillet over medium heat. Add the finely diced prosciutto and sauté for 3-4 minutes until the fat renders and the edges are crispy.
- 033. Add the minced garlic to the skillet and cook for 1 minute until fragrant.
- 044. Stir in the marinara sauce and drained white beans. Season with black pepper and salt to taste. Simmer for 5 minutes until the sauce thickens and warms the beans.
- 055. Add the drained pasta directly to the skillet with the ragù. Toss well, adding a splash of reserved pasta water as needed to create a glossy emulsion.
- 066. Remove from heat and fold in the fresh arugula until slightly wilted. Plate in a warm bowl and serve immediately.
Cook it with the whole plan around it
Citigrove builds the week around your macros, keeps the grocery list in step, and tracks what you actually ate.
