Summer Pasta Season is Open!

by Shawnda on May 17, 2007

in Pasta, Rice, and Grains

Farfalle with Prosciutto-Melon Cream Sauce

My husband need not worry – manly-man meat sauces aren’t banished forever, but they will be making fewer appearances now that it’s on the verge of being seventh-circle-of-hell hot here in southeast Texas. Summer means lighter dishes with fresh ingredients, some right out of my herb and vegetable garden.

I concocted a fresh pasta sauce one night using some leftover cantaloupe from lunch. It got weird looks from the guy who eats across the table from me every night, but it’s a look I’m used to. Light, fresh, and fun – I’ll be seeing my share of “that look” plenty this summer because melon, cream, and cilantro is a fantastic combination!

Farfalle with Prosciutto-Melon Cream Sauce
2 Tbsp Smart Balance (or “real” butter)
2 slices prosciutto, cut into 3/4″ squares
1 cup cantaloupe, 3/4″ cubes
1/2 cup 2% milk
1/4 fat-free half and half
salt and pepper to taste
1 Tbsp cilantro, chopped (for garnish)
2 servings farfalle, cooked and drained

Melt butter over medium heat and cook prosciutto for 2 minutes. Add cantaloupe and cook for an additional 3-4 minutes, stirring occasionally. Add milk and cream, bring to boil, and simmer for 6-8 minutes, stirring frequently. Stir in a few grinds of black pepper and add salt to taste. Toss with pasta and divide between two bowls. Top with chopped cilantro and enjoy!

Like pasta? Need inspiration to jazz up that bowl of spaghetti? Check out Once Upon a Feast where Ruth hosts the weekly pasta-blogging event Presto Pasta Nights.

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