1 tablespoon olive oil
1 large shallot, finely minced
2 cloves garlic, finely minced
1/2 cup white wine
4 cups LACTAID® Fat Free Milk
1/2 pound angel hair pasta
10 large basil leaves, finely chopped
2 ounces thinly sliced Prosciutto, finely julienned
1 pinch salt and pepper to taste
- Heat oil in a 2 1/2 quart saucepan over medium heat. Saute shallots in oil until translucent; add garlic and cook briefly, avoiding color.
- Add white wine and simmer over low heat until most of the liquid has evaporated. Add LACTAID® Fat Free Milk, bring to a boil, lower heat to a simmer and reduce mixture by half. Skim milk skin off the top.
- Meanwhile, cook angel hair pasta in lightly salted boiling water until al dente - about 2-3 minutes. Drain.
- When LACTAID® Fat Free Milk is reduced, remove from heat, stir in chopped basil and Prosciutto. Season to taste. Add cooked pasta and serve.