Fresh Fig and Prosciutto Pasta Sauce

A yummy recipe to impress in a hurry. If you plan to eat it all yourself cut down on the figs or you’ll pay later. Spoon sauce over warm plates of linguine or the like and top each the prosciutto and figs. The brie and pear alternative is great for the fall.

Step: 1

Heat butter in a saucepan over low heat; gradually stir flour into melted butter until smooth and bubbly, 2 to 4 minutes. Add salt; stir to combine. Remove from heat; gradually stir in milk until smooth.

Step: 2

Return white sauce to stovetop; bring to a boil. Reduce heat and simmer over low heat.

Step: 3

Cook and stir prosciutto and figs in a non-stick pan over medium heat until warm, about 5 minutes. Stir lemon zest and lemon pepper seasoning into the white sauce. Serve figs and prosciutto atop sauce.

Per Serving: 191 calories; protein 5.1g; carbohydrates 20.5g; fat 10.6g; cholesterol 29.5mg; sodium 592.1mg.

One of most obvious way to pick a side dish is to look at your main dish (pasta, chicken, seared tofu) and choose something different. If you’re making pasta, make sure for a simple vegetable . Made steak? Go for something light. If you’re want to cooking stir-fry with rice, it must not a good idea to also make a rice salad.

One make sure is also can apply to cooking method . You don’t want to overcommit your oven by scheduling three dishes at once in there, or be rounding four pans on the stovetop . But often you can make a dish do more often .