Creamy Linguine with Peas, Carrots, and Prosciutto

Ingredients

Meat
- 1 oz Prosciutto

Produce
- 1 cup Carrots
- 1 cup English peas, frozen
- 1/2 tsp Lemon rind
- 2 tbsp Parsley, fresh

Canned Goods
- 3/4 cup Chicken stock, Unsalted

Pasta & Grains
- 7 oz Linguine, whole-grain

Baking & Spices
- 1 tbsp All-purpose flour
- 1/2 tsp Black pepper
- 1/4 tsp Kosher salt

Dairy
- 1 cup 1% low-fat milk
- 3 oz 1/3 less fat cream cheese, less fat
- 1/4 cup Parmesan cheese

Liquids
- 2 qt Water

Found on cookinglight.com

Description

Cream cheese makes this sauce impossibly creamy, coating the noodles with all kinds of silky goodness. The microwave technique we use for the prosciutto crisps it beautifully in less than 2 minutes, with less cleanup than stovetop or oven methods. If you’d rather skip that step, you could tear it into pieces or strips and toss with the pasta. A shower of shaved Parmesan echoes the salty notes of the prosciutto and makes a big impact with every bite; for the biggest flavor boost, go with Parmigiano-Reggiano.

Directions

Place prosciutto in a single layer on a plate lined with paper towels. Cover with another layer of paper towels. Microwave at HIGH until crisp, about 1 1/2 minutes. Let stand 2 minutes; crumble into large pieces. Bring milk, stock, and flour to a boil in a large skillet over medium-high. Cook, stirring often, until thickened, about 3 minutes. Stir in pepper, rind, salt, and cream cheese. Reduce heat to low; keep warm. Bring 2 quarts water to a boil in a Dutch oven. Add pasta and carrots; cook 4 minutes. Add peas; cook until pasta is tender, about 3 minutes. Drain pasta mixture; add to sauce in skillet, and toss to coat. Sprinkle with prosciutto, Parmesan, and parsley.