Pasta with Lemon Cream and Prosciutto
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1/4 teaspoon cayenne pepper
- 1 cup whipping cream
- 1 tablespoon fresh lemon juice
- 1 teaspoon grated orange peel
- 2 teaspoons grated lemon peel
- freshly grated parmesan cheese
- 12 ounces penne pasta
- 2 tablespoons (1/4 stick) butter
- Carbohydrate 87 g(29%)
- Cholesterol 97 mg(32%)
- Fat 28 g(43%)
- Fiber 9 g(35%)
- Protein 25 g(50%)
- Saturated Fat 16 g(81%)
- Sodium 658 mg(27%)
- Calories 697
Preparation Melt butter in large nonstick skillet over medium heat. Add shallots and sauté until translucent, about 2 minutes. Add broth. Simmer over medium-high heat until mixture is reduced to 1/4 cup, about 2 minutes. Add cream, lemon peel, orange peel, and cayenne. Simmer until sauce thickens slightly, about 3 minutes. Add peas; simmer just until heated through, about 2 minutes. Stir in mint and lemon juice. Season sauce to taste with salt and pepper. Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain; return pasta to pot. Toss pasta with sauce to coat. Divide pasta among plates or bowls. Drape prosciutto slices atop pasta and serve, passing Parmesan separately.
Preparation Melt butter in large nonstick skillet over medium heat. Add shallots and sauté until translucent, about 2 minutes. Add broth. Simmer over medium-high heat until mixture is reduced to 1/4 cup, about 2 minutes. Add cream, lemon peel, orange peel, and cayenne. Simmer until sauce thickens slightly, about 3 minutes. Add peas; simmer just until heated through, about 2 minutes. Stir in mint and lemon juice. Season sauce to taste with salt and pepper. Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain; return pasta to pot. Toss pasta with sauce to coat. Divide pasta among plates or bowls. Drape prosciutto slices atop pasta and serve, passing Parmesan separately.
