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!