Linguine with Prosciutto

Linguine with Prosciutto

8 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m

“Quick, easy and very zesty, my whole family just loves this pasta dish!”

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Adjust Servings

Original recipe yields 6 servings



  1. Heat the olive oil in a large skillet over medium heat. Add the onion; cook and stir until tender, about 5 minutes. Stir in the evaporated milk, milk and lemon zest. Cook and stir for 1 minute, then remove from the heat.
  2. Bring a large pot of lightly salted water to a boil. Add the linguine and cook until just tender, about 8 minutes. Drain.
  3. When the pasta is almost done, return the skillet to medium heat. When the pasta has been drained, stir it into the sauce along with the prosciutto, basil, parsley, mint and Parmesan cheese; season with salt and pepper. Toss pasta in the sauce until the cheese has melted and a light sauce is covering the noodles. Serve immediately in warm bowls.

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Reviews (8)

Rate This Recipe
Nicki Lyn

Nicki Lyn

Very good recipe, and simple to make. I thought it was very different than our normal pasta dishes. I will definitely make this again!



I had found a couple of packs of prosciutto in the fridge that I need to be used up and I came across this recipe. I did have to change a couple of things due to what I had available. I had to use some dried basil and left out the mint. Everything else I did leave the same. It was very easy and something different. Thanks!



This recipe is great; Creamy sauce yet not a heavy sauce, very tasty & light. I made it last night and even though I didnt add mint, since I'm not a fan- everyone loved it! the prosciutto it' s a bonus. Great recipe

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Amount Per Serving (6 total)

  • Calories
  • 468 cal
  • 23%
  • Fat
  • 16.7 g
  • 26%
  • Carbs
  • 60.2 g
  • 19%
  • Protein
  • 20.6 g
  • 41%
  • Cholesterol
  • 33 mg
  • 11%
  • Sodium
  • 863 mg
  • 35%

Based on a 2,000 calorie diet



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Garlic Anchovy Linguine


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Prosciutto and Asparagus Pasta