| Angel Hair Pasta with Prosciutto in Basil Cream Sauce Ingredients 4 cups fat-free LactaidŽ milk 1 tablespoon olive oil 1 large shallot, finely minced 2 cloves garlic, finely minced 1/2 cup white wine 1/2 pound angel hair pasta 10 large basil leaves, finely chopped 2 ounces thinly sliced Prosciutto, finely julienne Salt and pepper to taste Instructions 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 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 milk is reduced, remove from heat, stir in chopped basil and Prosciutto. Season to taste. Add cooked pasta and serve. |
