Linguine with Prosciutto
This is a super quick and easy dish that is packed full of zesty flavor. Everyone in my family loves this dish and requests that I make it often.
2 Tablespoons Extra Virgin Olive Oil
1/4 Red Onion, finely chopped
3/4 Cup Canned Evaporated Milk
3/4 Cup Whole Milk
1 Teaspoon Grated Lemon Zest
1/2 Cup Thinly Sliced Prosciutto
10 Fresh Basil Leaves, chopped
1/4 Cup Fresh Parsley, chopped
4 Fresh Mint Leaves, finely chopped
1 Package Linguine Pasta, (16 ounce)
1 Cup Parmesan Cheese, grated
1 Teaspoon Sea Salt
Fresh Ground Black Pepper, to taste
In a large skillet over medium heat, heat the olive oil.
Add the onion to the olive oil and cook, stirring constantly until tender which takes about 5 minutes.
Stir in the evaporated milk, whole milk and lemon zest.
Cook and stir for 1 minute, then remove from the heat.
Bring a large pot of lightly salted water to a boil.
Add the linguine and cook until just tender which takes about 8 minutes.
When the pasta is al dente, return the skillet to medium heat.
Drain the pasta.
Stir it into the sauce along with the prosciutto, basil, parsley, mint and Parmesan cheese.
Season with salt and fresh ground black pepper.
Toss the pasta in the sauce until the cheese has melted and a light sauce is covering the noodles.
Serve immediately in warm bowls.
From Prosciutto Recipes