Description
Creamy Lemon Pasta with salty Prosciutto. This pasta recipe is easy to make, filled with flavor, and guaranteed to be a new family favorite!
Ingredients
Scale
- 1 lb. penne pasta
- 2 tablespoons olive oil
- 2 leeks, cut in halve then sliced
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon fresh thyme
- 1 tablespoon lemon zest
- 3 oz. sliced prosciutto, diced
- 2 tablespoon lemon juice
- 2 tablespoon fresh basil, chiffoned
- 1 teaspoon fresh thyme
- 1 cup pasta cooking liquid
- 4 oz. cream cheese
- salt & pepper to taste
Instructions
- Prepare the leeks, cut off the end of and then right before the dark green part of the leek starts. Next cut in half lengthways so you have two long pieces. Flip them over so both flat parts are lying face down on the cutting board. Thinly slice through the leeks. Place all sliced leeks into a bath of cold water and swirl leeks around a little bit. (leeks tend to hide a lot of dirt in them so let them sit for a while, the dirt will fall off and gather in the bottom of the cold water bowl.) Remove leeks from the water after dirt is removed.
- Heat a medium skillet to medium high heat.
- Place olive oil and leeks in the pan. Saute for 3-5 minutes, until slightly caramelized.
- Next add garlic cloves, salt, pepper, 1 teaspoon of fresh thyme, and lemon zest to the pan. Saute for 2 minutes, stirring the whole time. Remove from heat and set aside.
- In the meantime, bring a pot of water to a boil. Add penne pasta and cook until al dente. Reserve 1 cup of pasta water and drain the rest.
- To a large bowl, add noodles, pasta water, cream cheese, lemon juice, and the leek mixture. Stir until the cream cheese is melted.
- Add in the fresh basil, remaining fresh thyme, salt and pepper to taste and prosciutto. Toss to mix everything. Serve
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 493
- Sugar: 2 g
- Sodium: 480 mg
- Fat: 36 g
- Carbohydrates: 37 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 25 mg
