2 tablespoons extra-virgin olive oil
1/4 cup red onion, finely chopped
1 teaspoon + 2 tablespoons salt, divided
1 12-ounce can evaporated skimmed milk
1 teaspoon grated lemon zest
3 ounces Prosciutto di Parma ®, thinly sliced
10 fresh basil leaves or 2 teaspoons dried
1/4 cup fresh parsley leaves
4 fresh mint leaves or 1/4 teaspoon dried
1 pound linguine
3/4 cup freshly grated Parmigiano-Reggiano®
Freshly ground pepper
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.