Wednesday, March 12, 2008

A portrait of spring pasta

Pasta with lemon cream, asparagus, peas, and prosciutto is not very photogenic. I took several pictures and couldn't get a good one. I finally had to rely on the watercolor and overlay editing features . . . so the pic above is kind of a . . . photograph/digital watercolor hybrid.

I enjoyed this pasta. Ken, aka Mr. Meat & Potatoes, did not. The original recipe did not include prosciutto, but I added it just for him so he couldn't write it off because it was meatless. Although the addition didn't make him like the pasta, it did add an element of saltiness, which I appreciated.

Pasta with Lemon Cream Sauce, Asparagus, Peas, and Prosciutto
8 oz. uncooked pasta (I used linguine)
1/2 lb. asparagus, cleaned and chopped
1 cup frozen peas, thawed
1 tbsp. butter
1 clove garlic, minced
1 cup vegetable broth
1 tsp. cornstarch
1/3 cup heavy cream
3 tbsp. fresh lemon juice
1/2 tsp. salt
1/4 tsp. pepper
Optional: Dash of ground red pepper
3-4 slices prosciutto

1. Cook pasta according to package directions, omitting fat. Add asparagus during the last minute of cooking time. Place peas in a colander. Drain pasta and asparagus over peas; set aside.
2. Place prosciutto on a baking sheet, bake at 450 degrees 8-10 minutes, or until it becomes crisp.
3. Meanwhile, melt butter in a skillet over medium-high heat. Add garlic and sautee one minute. In a small bowl, combine broth and cornstarch; stir until well blended. Add broth mixture to pan and bring to a boil. Cook one minute or until thick, stirring constantly. Remove from heat. Stir in cream, lemon juice, salt, and pepper. Add pasta mixture to broth mixture; toss gently to coat. Stir in prosciutto. Serve immediately. Yield: 4 servings.

Per serving (without prosciutto): 351 calories; 11.2 g fat; 11.5 g protein; 52.9 g carb; 4.9 g fiber; 35 mg chol; 7 points. I think the prosciutto would add one additional point.

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