Italian Recipes
LINGUINE IN SALSA LEGGERA

LINGUINE IN SALSA LEGGERA

Linguine in a Creamy Low Calorie Sauce

How to make the Linguine in a Creamy Low Calorie Sauce:

Heat olive oil in a large saute pan over medium heat. Add onion and 1 teaspoon salt. Saute 5 minutes until onions soften. Add evaporated skimmed milk and the grated lemon zest. Cook one minute, then remove from heat.

Cut the prosciutto into thin strips, 1-1/2 inches long. Set aside. Combine basil, parsley and mint and chop finely. Set aside.

Bring one gallon of water to a rolling boil. Add 2 tablespoons of salt and then the linguine. Stir well. Just before the pasta is done, briefly return the saute pan to medium heat to warm the sauce. When the pasta is al dente, drain it and add it to the saute pan along with the herbs and the Parmigiano-Reggiano. Toss the pasta until the cheese melts and a light sauce forms. Add the prosciutto, season with freshly ground pepper to taste and toss briefly. Serve immediately in warm pasta bowls.

Recipe courtesy of The Italian Trade Commission.

Serves 4-6

Italian recipes summary

BREAD, PIZZA and FOCACCIA
SAUCES and DRESSINGS
Appetizers: VEGETABLES
Appetizers: UOVA and FRITTATA
Appetizers: MEAT and CHEESE
Appetizers: FISH
First Courses: SOUPS
First Courses: DRIED PASTA
First Courses: FRESH PASTA
First Courses: STUFFED FRESH PASTA
First Courses: RICE, POLENTA and GNOCCHI
Main Courses: BEEF and VEAL
Main Courses: PORK, LAMB and GOAT
Main Courses: POULTRY and GAME
Main Courses: FISH
Main Courses: SNAILS, FROGS, INNARDS and more
SALADS and SIDE ORDERS
DESSERTS
ICE CREAM