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Linguine Infused with Lemon Cream and Proscuitto

Linguine Infused with Lemon Cream and Proscuitto

Serves 4-6
Prep time 5 minutes
Cook time 10 minutes
Total time 15 minutes
Allergy Milk
Meal type Lunch, Main Dish, Starter
Misc Child Friendly, Serve Hot
Region Italian
A quick and delicious primo piatto, first course linguine dish that can be whipped up in 10 minutes. Stealing from the Italians, this half-gourmet recipe is a big hit with kids and adults alike.

Ingredients

  • 1lb Linguine
  • 4oz Proscuitto (Sliced thinly into 1/4" strips )
  • 4oz Light Cream (Can use half and half cream as a substitute)
  • 1 Juice of Lemon
  • Zest Of a half a Lemon (From a non-chemically treated lemon)
  • 1 Small onion (sliced into thin slices called julienne strips)
  • 2 tablespoons Extra virgin olive oil (Preferably from Italy)
  • 1 tablespoon Fresh parsley (chopped finely)

Note

This is a simple to prepare dish with very little ingredients and preparation. It is an ideal weeknight main course for dinner. Best served with a light green salad on the side for a complete meal. This dish does not need additional salt because the prosciutto is quite salty. However, some may like fresh grated black pepper with it. Kids also love this dish. It is one of the few things I make that all four kids adore. Do not be afraid of the cream in the recipe. It is subtle and does not overwhelm the taste. Accompanying this main meal with a light salad and raw fruit for dessert you will satisfied and not overly 'guilty' for eating this creamy and delicious linguine dish.

Directions

Step 1
Start a large pot of water to boil to cook linguine.
Step 2
In a large skillet heat olive oil over low heat.
Step 3
When olive oil is hot (but not burning), sautée sliced onions and prosciutto, watching mixture carefully so it does not burn.
Step 4
Add salt to boiling pasta water and prepare linguine as to time indicated on package, cooking it 'al dente'.
Step 5
While the pasta is cooking, add lemon juice to onion and prosciutto mixture.
Step 6
Slowly add cream to skillet pan and lower heat. Mix and watch carefully the prosciutto combination so the cream does not boil. Cook for several minutes and do not let sauce burn. The linguine should be ready to drain. If not, turn off sauce.
Step 7
When pasta is cooked, drain linguine well and put pasta directly into the skillet onto of prosciutto sauce. Add lemon zest to top of pasta. If you had turned off the heat from the skillet, turn it on again on low heat.
Step 8
Taking a kitchen tool, like a pasta spoon or large fork, gently infuse the linguine well with the sauce. All of the linguine should have sauce on it. You will need to mix well and quickly.
Step 9
Call everyone to sit down at the table to eat. When linguine is hot and all sauce infused, shut off heat of skillet pan.
Step 10
If serving pasta from the skillet pan at the table, add the parsley on top and serve immediately with grated Parmesan on the side.
Step 11
If serving dish in a different bowl, put pasta in the new bowl and add parsley on top and serve immediately.
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