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First Courses: DRIED PASTA

LINGUINE IN SALSA LEGGERA Linguine in a Creamy Low Calorie Sauce

Mail this recipe to a friend!	2 tablespoons extra-virgin olive oil 1/4 cup red onion, finely chopped 1 teaspoon + 2 tablespoons salt, divided 1 12-ounce can evaporated skimmed milk 1 teaspoon grated lemon zest 3 ounces Prosciutto di Parma®, thinly sliced 10 fresh basil leaves or 2 teaspoons dried 1/4 cup fresh parsley leaves 4 fresh mint leaves or 1/4 teaspoon dried 1 pound linguine 3/4 cup freshly grated Parmigiano-Reggiano® Freshly ground pepper	See Also:      Olive Oils      Brisighella DOP      Garda DOP      Laghi Lombardi DOP      Riviera Ligure DOP      Pasta      Dry Pasta: Linguine, Bavette or Trenette      Cheeses      Parmigiano Reggiano® DOP      Wine Pairings      Bianchello del Metauro DOC      Grignolino del Monferrato Casalese DOC      Val d'Arbia DOC
	Heat olive oil in a large sauté pan over medium heat. Add onion and 1 teaspoon salt. Sauté 5 minutes until onions soften. Add evaporated skimmed milk and the grated lemon zest. Cook one minute, then remove from heat. Cut the prosciutto into thin strips, 1-1/2 inches long. Set aside. Combine basil, parsley and mint and chop finely. Set aside. Bring one gallon of water to a rolling boil. Add 2 tablespoons of salt and then the linguine. Stir well. Just before the pasta is done, briefly return the sauté pan to medium heat to warm the sauce. When the pasta is al dente, drain it and add it to the sauté pan along with the herbs and the Parmigiano-Reggiano. Toss the pasta until the cheese melts and a light sauce forms. Add the prosciutto, season with freshly ground pepper to taste and toss briefly. Serve immediately in warm pasta bowls. Serves 4-6

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CAPELLINI CON SALSA VERDE   CONCHIGLIE E LENTICCHIE   CONCHIGLIE RIPIENE DI PROSCIUTTO E FORMAGGIO DI MONTASIO   FREGULA STUFADA   LINGUINE ALLE VONGOLE   LINGUINE IN SALSA LEGGERA   PASTA ALLA NORMA   PASTA CON LE SARDE   PASTA 'NCASCIATA   PASTICCIO DI FUSILLI IN TEGLIA   PENNE ALLA CRUDAIOLA   PENNE CON POMODORI E MOZZARELLA   PROSCIUTTO DI PARMA® E INSALATA DI GAMBERI   RIGATONI AL PROSCIUTTO COTTO   SFORMATO DI ANELLINI   SPAGHETTI AI FUNGHI E PARMIGIANO-REGGIANO®   SPAGHETTI AL PECORINO   SPAGHETTI AL SUGO DI PISELLI E PROSCIUTTO DI PARMA®   SPAGHETTI ALLA PUTTANESCA   SPAGHETTI DEL MONTE BALDO

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