spaghetti with proscuitto and arugula

You can't beat this for a healthy, fast weeknight dinner. Thin slices of proscuitto add just a small amount of meat to the dish, but their flavor carries throughout every bite. There's nothing to cook besides boiling the pasta, as the heat from the cooked spaghetti will heat the other ingredients.

serves 4

1 package spaghetti (or other long pasta)
4 thin slices proscuitto, sliced horizontally into thin strips
2 cups arugula
1 cup grated parmesan
2 tbsp olive oil
salt and pepper to taste (you probably won't need any salt)

Boil pasta according to package directions and drain. In a large bowl, toss with remaining ingredients and serve.