Linguine with Prosciutto and Gorgonzola

Name: Linguine with Prosciutto and Gorgonzola
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 177 milliliters chicken stock or canned low-sodium broth; 4 servings Crushed red pepper; 2 Tbsps finely chopped flat-leaf parsley; 113 grams Italian Gorgonzola cheese; 454 grams thin linguine; 118 milliliters drained, oil-packed sun-dried tomatoes, cut into thin strips; 1 Tbsp extra-virgin olive oil; 1 inches thick slice of prosciutto, cut into 3-by-1/4-inch matchsticks; 4 servings Salt and freshly ground black pepper; 2 shallots, thinly sliced

Linguine with Prosciutto and Gorgonzola might be just the main course you are searching for. This recipe makes 4 servings with 616 calories, 23g of protein, and 16g of fat each. This recipe covers 23% of your daily requirements of vitamins and minerals. If you have olive oil, pepper, oil-packed sun-dried tomatoes, and a few other ingredients on hand, you can make it.

Instructions

In a large pot of boiling salted water, cook the linguine until al dente.

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Linguine

Water

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Pot

Drain the pasta, reserving 1/2 cup of the cooking liquid. Return the pasta to the pot, cover partially and keep warm.

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Pasta

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Pot

Meanwhile, heat the oil in a large nonreactive skillet.

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Cooking Oil

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Frying Pan

Add the shallots and cook over moderately high heat for 1 minute. Stir in the prosciutto and sun-dried tomatoes. Season with crushed red pepper, salt and black pepper and cook for 5 minutes.

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Salt And Pepper

Red Pepper Flakes

Sun Dried Tomatoes

Prosciutto

Shallot

Add 1/4 cup of the chicken stock and stir up any browned bits clinging to the bottom of the pan.

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Chicken Stock

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Frying Pan

Pour the sauce over the pasta and toss well.

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Pasta

Sauce

Add the remaining 1/2 cup chicken stock and the Gorgonzola to the skillet and stir over moderate heat until creamy. Strain the sauce over the pasta, add the parsley and toss, adding some of the reserved cooking liquid if the pasta seems dry.

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Chicken Stock

Gorgonzola