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Prosciutto, Arugula and Artichoke Mediterranean Linguine


Apparently my husband is getting sick of clean eating. He called on his way home from work and asked if he could grab Chick Fil A for dinner. I wouldn't exactly call him supportive as it was (he got What-a-Burger) on the way home from church on Sunday. The kid could eat an ice cream cake and still remain at 9% body fat. SO I don't exactly blame him. I would love to sell my self as a purist to you and claim I'm doing this for the holistic approach of not eating dairy, gluten, blah blah blah. But in all honesty; that is not my motivating factor. Anyway, this meal didn't feel like I was depriving him of everything. It has awesome Mediterranean flavors like artichoke, grape tomatoes, proscuitto, kalamata olives and garlic. And since it is paired with brown rice pasta, it is gluten free and paleo friendly. The only side note I would add is that you need to make sure that your canned and/or jarred ingredients like the artichokes and the kalamata olives are cured in natural ingredients only. So read the labels. Serves 4-6

Ingredients: 1 8oz package brown rice linguine 8-10 cloves garlic 3 tbsp olive oil 2 lemons 5 oz package arugula 1/2 cup coarsely chopped kalamata olives 2- 12 oz jars artichoke hearts 3/4 oz package of basil 1 1/2 cups grape tomatoes pinch of salt pinch of red pepper flakes 2- 3 oz packages of proscuitto

Instructions: 1. In a pot of water, boil the package of brown rice noodles for 10 minutes, drain and rinse n cold water. Set them aside. 2. In a large sauté pan, add 8-10 diced garlic cloves, 3 tbsp olive oil, 2 juiced lemons, 5 oz package of arugula, 1/2 cup of diced kalamata olives, 24 oz of artichoke hearts, salt and red pepper flakes. Stir until the arugula begins to wilt. 3. Add the quartered grape tomatoes and the noodles. Gently and thoroughly stir everything together and remove from heat. 4. Chop up the proscuitto a bit, and toss it in as well. You're ready to serve. Enjoy!

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