Rating: 4 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Recipe by Cooking Light November 2015


Credit: Tara Donne; Styling: Alistair Turnbull

Recipe Summary

12 mins
17 mins
Serves 4


Ingredient Checklist


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

  • 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.

  • 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.

Nutrition Facts

323 calories; fat 12.2g; saturated fat 5.3g; mono fat 4g; poly fat 1.1g; protein 17g; carbohydrates 37g; fiber 3g; cholesterol 69mg; iron 3mg; sodium 591mg; calcium 104mg.