Creamy Lemon Pasta with Prosciutto
Ingredients
The pasta
The sauce
-
2
tablespoons
olive oil
-
2
leeks
cut in halves then sliced
-
2
cloves
garlic
-
½
teaspoon
salt
-
¼
teaspoon
pepper
-
1
teaspoon
fresh thyme
-
1
tablespoon
lemon zest
-
3
oz
sliced prosciutto
-
2
tablespoons
lemon juice
-
2
tablespoons
fresh basil
-
1
cup
pasta cooking liquid
-
4
oz
cream cheese
-
to taste
salt & pepper
Instructions
- Prepare the leeks by slicing and rinsing them in cold water to remove dirt.
- Heat olive oil in a skillet and sauté the leeks until slightly caramelized.
- Add minced garlic, salt, pepper, thyme, and lemon zest to the skillet and sauté for 2 minutes.
- Boil water in a pot, cook the penne pasta until al dente, and reserve 1 cup of pasta water before draining.
- In a large bowl, combine the pasta, reserved pasta water, cream cheese, lemon juice, and leek mixture, stirring until the cream cheese melts.
- Add fresh basil, remaining thyme, salt, pepper, and diced prosciutto, then toss to mix everything.
- Serve the pasta warm.
Nutrition Facts (estimated)
Servings
6-8
Calories
493
Total fat
36g
Total carbohydrates
37g
Total protein
10g
Sodium
480mg
Cholesterol
25mg
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