Artichoke Prosciutto Pasta
By PatTillman
Rate this recipe
0/5
(0 Votes)
Ingredients
- Additional:
- 1/2 C Butter
- 3 T Flour
- 2 C Chicken Broth
- 4 Cloves Garlic, crushed
- 2 T Fresh Parsley, minced
- 1-2 T Fresh Lemon Juice
- Salt
- Pepper
- 2 14oz Cans Artichoke Hearts (in water) drained and sliced
- 4 T Grated Parmesan Cheese
- 4 t Capers, rinsed and drained
- 1 T Butter
- 2 T Olive Oil
- 4 T Grated Parmesan Cheese
- 1/4 t Salt
- 1 lb Linquine
- 2-4 oz Prosciutto (1/8 - 1/4 lb)
Details
Servings 4
Preparation
Step 1
Melt butter over medium heat in a medium saucepan. Add flour and stir until smooth, about 3 minutes).
Blend in broth, stirring until thickened, about 1 minute.
Reduce heat to low.
Add garlic, parsley, lemon juice, salt and pepper; cook about 5 minutes. Stir constantly.
Blend in artichokes, cheese, capers, and simmer 8 minutes.
Cook pasta and drain.
Melt additional butter. Stir in olive oil, cheese, and salt.
Add Linguini, toss lightly.
Arrange on platter. Pour on sauce. Garnish with prosciutto and parsley.
You'll also love
- Garbanzos con Chorizo 0/5 (0 Votes)
- PASSOVER BROCCOLI/POTATO KUGEL 0/5 (0 Votes)
- Sour Cream Balsamic Mushroom Pasta... 2.7/5 (3 Votes)
- Carmine's Country-Style Rigatoni 0/5 (0 Votes)
- French Potato Salad (Ina Garten) 0/5 (0 Votes)
- Tuscan Artichoke Rounds 0/5 (0 Votes)
Review this recipe