Watercress, Prosciutto, and Goat Cheese Linguine

2 Reviews
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Photo: Tara Donne; Styling: Alistair Turnbull
Hands-on Time
12 Mins
Total Time
17 Mins
Yield
Serves 4
By Deb Wise
November 2015
RECIPE BY Cooking Light

A quick yet filling pasta dish will leave you begging for more!

Ingredients

  • 1 (9-ounce) package refrigerated fresh linguine
  • 1 tablespoon olive oil
  • 1 3/4 ounces chopped prosciutto
  • 1/4 teaspoon crushed red pepper
  • 4 ounces soft goat cheese, divided (about 1/2 cup)
  • 1/4 teaspoon kosher salt
  • 1 tablespoon grated lemon rind
  • 5 cups trimmed watercress (about 3 bunches)
  • 1/2 teaspoon freshly ground black pepper

Nutritional Information

  • Calories 323
  • Fat 12.2g
  • Satfat 5.3g
  • Monofat 4g
  • Polyfat 1.1g
  • Protein 17g
  • Carbohydrate 37g
  • Fiber 3g
  • Cholesterol 69mg
  • Iron 3mg
  • Sodium 591mg
  • Calcium 104mg

How to Make It

Step 1

Cook pasta according to package directions. Drain in a colander over a bowl; reserve 1 1/4 cups cooking liquid.

Step 2

Heat a large skillet over medium-high heat. Add olive oil to pan; swirl to coat. Add prosciutto; sauté for 3 minutes or until browned and crisp. Remove prosciutto from pan with a slotted spoon; drain on a paper towel. Add red pepper to drippings in pan; cook 30 seconds, stirring constantly. Add reserved cooking liquid to pan; bring to a boil. Add 3 ounces goat cheese and salt, and cook for 2 minutes, stirring until smooth. Stir in grated lemon rind. Add pasta; toss gently to coat. Add watercress, and toss gently to combine.

Step 3

Place about 1 1/2 cups pasta mixture on each of 4 plates. Top each serving evenly with remaining 1 ounce cheese, prosciutto, and black pepper.

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Ratings & Reviews

Easy, tasty weeknight dinner

daneanp
June 08, 2016
I made this exactly as written.  It took less than 20 minutes to make, and I liked that having the prosciutto as an optional topping gave a vegetarian option.  I liked the balance of the lemon against the watercress, but my husband and daughter thought it was bit too heavy on the lemon taste.  Personal preference, but if you're not much of a lemon lover, I'd use less of the rind.   I will make this again, and I will probably add a bit more crushed red pepper for more zing.  May add some garlic as well.  

Elegant but so easy!

LisaGrant
December 14, 2015
DH accidentally got soft goat cheese with herbs but it worked nicely with this dish.  I used a tiny bit more prosciutto than the recipe called for.  Very tasty.  At first I thought it was going to be too soggy but the pasta seemed to soak up the liquid after a couple of minutes and it was just right.  I would serve this to guests without hesitation.