Angel Hair Pasta with Prosciutto in Basil Cream Sauce Recipe

  • 1 tablespoon olive oil
  • 1 large shallot, finely minced
  • 2 cloves garlic, finely minced
  • 1/2 cup white wine
  • 4 cups fat free milk
  • 1/2 pound angel hair pasta
  • 10 large basil leaves, finely chopped
  • 2 ounces thinly sliced Prosciutto, finely julienned
  • Salt and pepper to taste
  1. Heat oil in a 2 1/2 quart saucepan over medium heat. Saute shallots in oil until translucent; add garlic and cook briefly, avoiding color.
  2. Add white wine and simmer over low heat until most of the liquid has evaporated. Add LACTAID(R) Fat Free Milk, bring to a boil, lower heat to a simmer and reduce mixture by half. Skim milk skin off the top.
  3. Meanwhile, cook angel hair pasta in lightly salted boiling water until al dente – about 2-3 minutes. Drain.
  4. When LACTAID(R) Fat Free Milk is reduced, remove from heat, stir in chopped basil and Prosciutto. Season to taste. Add cooked pasta and serve.