Creamy Lemon-Basil Pasta

• całkowity czas: 30 minutes

Składniki

3/4 cup unsalted butter, cut into pieces

1 pound fresh tonnarelli pasta

1 cup loosely packed fresh basil leaves, plus more for garnish

2 1/2 tablespoons poppy seeds

2 1/2 tablespoons fresh lemon juice, plus more as needed

3 ounces Parmesan cheese, finely grated (about 3/4 cup), plus more for garnish

8 thin prosciutto slices (about 4 ounces), torn

Wskazówki

Bring a large pot of salted water to a boil over high.

Meanwhile, melt butter in a large 12-inch skillet over medium-low. Carefully add 2 cups hot salted water to the pan. Bring to a boil over high; cook until slightly reduced, about 5 minutes.

Add pasta to boiling water in large pot, and cook according to package directions or until just tender but still slightly chewy, 3 to 5 minutes. Using tongs, transfer cooked pasta directly from pot to skillet. Reserve pasta cooking liquid.

Add basil, poppy seeds, and lemon juice to skillet; cook, stirring, until sauce thickens slightly and coats pasta, 2 to 3 minutes. Add additional pasta cooking liquid as needed to create a loose, creamy sauce. Add additional lemon juice to taste. Remove from heat; add Parmesan, and toss until pasta and sauce are combined and little to no liquid remains in pan, about 1 minute.

Divide pasta among 4 plates. Gently fold prosciutto throughout each serving. Garnish with additional Parmesan and basil; serve immediately.

Wartości Odżywcze

• Kalorie: 650 kcal
• Tłuszcz Całkowity: 45 g
• Tłuszcz Nasycony: 26 g
• Tłuszcz Nienasycony: 0 g
• Cholesterol: 127 mg
• Sód: 1108 mg
• Węglowodany Całkowite: 40 g
• Błonnik Pokarmowy: 3 g
• Cukry Całkowite: 1 g
• Białko: 21 g