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Creamy Linguine with Peas, Carrots, and Prosciutto

Photo: Jennifer Causey
Yield

Serves 4 (serving size: about 1 1/4 cups)

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.

Ingredients

  • 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

Nutrition Information

  • calories 338
  • fat 8.8 g
  • satfat 4 g
  • monofat 1.7 g
  • polyfat 1.1 g
  • protein 16 g
  • carbohydrate 18 g
  • fiber 8 g
  • cholesterol 26 mg
  • iron 1 mg
  • sodium 564 mg
  • calcium 154 mg
  • sugars 11 g
  • Est. Added Sugars 0 g

How to Make It

  1. 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.

  2. 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.

  3. 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.