Rainbow Pasta
Rainbow Pasta
Ingredients
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Extra virgin olive oil
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1/2 red onion, sliced thin
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2-3 plum tomatoes, quartered
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Sea salt and freshly ground black pepper
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2 cloves garlic, minced or grated
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1 lemon wedge
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2-3 cups fresh arugula (about 1 cup per person)
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4 slices prosciutto, cut into long, thin ribbons (about 2 slices per person)
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Freshly shaved Parmigiano Reggiano or Pecorino Romano
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6 oz Rotelle Pasta or any pasta you like
Directions:
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Prepare pasta according to directions.
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While the pasta cooks, in a large saute pan, heat a drizzle of extra virgin olive oil over medium heat. Add sliced red onions, salt and pepper, and saute for about minutes or until caramelized.
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Next add the quartered tomatoes and saute for 2-3 minutes. After the 2-3 minutes, turn the heat to low, then add the garlic and a squeeze of the lemon wedge. Saute on low for another 2-3 minutes.
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Remove the pasta from the heat into a large bowl and let cool to room temperature for a few minutes. Toss the pasta with the sauteed onions, tomatoes, and garlic, fresh arugula and prosciutto. Serve the pasta with a drizzle of extra virgin olive oil and freshly shaved Parmigiano Reggiano or Pecorino Romano cheese.
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