Cream cheese makes this sauce impossibly creamy, coating the noodles with all kinds of silky goodness. The microwave technique we use for the prosciutto crisps it beautifully in less than 2 minutes, with less cleanup than stovetop or oven methods. If you’d rather skip that step, you could tear it into pieces or strips and toss with the pasta. A shower of shaved Parmesan echoes the salty notes of the prosciutto and makes a big impact with every bite; for the biggest flavor boost, go with Parmigiano-Reggiano.
1 ounce prosciutto (about 3 slices)
1 cup 1% low-fat milk
3/4 cup unsalted chicken stock
1 tablespoon all-purpose flour
1/2 teaspoon black pepper
1/2 teaspoon grated lemon rind
1/4 teaspoon kosher salt
3 ounces 1/3-less-fat cream cheese
2 qt. water
7 ounces uncooked whole-grain linguine
1 cup chopped carrots
1 cup frozen English peas
1/4 cup shaved Parmesan cheese
2 tablespoons finely chopped fresh parsley
Est. added sugars 0g
How to Make It
Place prosciutto in a single layer on a plate lined with paper towels. Cover with another layer of paper towels. Microwave at HIGH until crisp, about 1 1/2 minutes. Let stand 2 minutes; crumble into large pieces.
Bring milk, stock, and flour to a boil in a large skillet over medium-high. Cook, stirring often, until thickened, about 3 minutes. Stir in pepper, rind, salt, and cream cheese. Reduce heat to low; keep warm.
Bring 2 quarts water to a boil in a Dutch oven. Add pasta and carrots; cook 4 minutes. Add peas; cook until pasta is tender, about 3 minutes. Drain pasta mixture; add to sauce in skillet, and toss to coat. Sprinkle with prosciutto, Parmesan, and parsley.
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