Fresh Fig and Prosciutto Pasta Sauce
Ingredients20 m servings 191 cals
- 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.
- Return white sauce to stovetop; bring to a boil. Reduce heat and simmer over low heat.
- 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.
- Cook's Note:
- Brie and Pear Alternative: Use 3 Bosc pears, cored and thinly sliced instead of figs. Omit lemon zest and lemon pepper. As a final touch, top pasta with slices of brie cheese and fresh ground pepper.
Per Serving: 191 calories; 10.6 g fat; 20.5 g carbohydrates; 5.1 g protein; 29 mg cholesterol; 592 mg sodium. Full nutrition
ReviewsRead all reviews 4
The combination of lemon and milk tastes terrible. The lemon flavor is overpowering, maybe try less to no lemon, personally staying away from this dish
Only two reviews so I feel compelled to leave one. I made this per original recipe, only having doubled it. It was quick, fairly easy and quite different from our normal fare. I had figs on h...
Delicious! I had to make a couple subs based on what I had on hand. I used dates instead of figs and used pre-cooked crumbled bacon - did not use the lemon pepper. I had doubts about the white ...