Creamy Lemon Pasta with salty Prosciutto – this pasta recipe is easy to make, filled with flavor, and guaranteed to be a new family favorite!
For my birthday, last month, one of the things I had prayed for was a deeper relationship with the Lord. I feel like we’ve gone through the gammet of trials over the past 2-3 years and I just need a breather and a comforting hug.
Much of “trials” have been based around infertility and work life … both mine and my husbands.
So many times I wonder, what the heck are we doing.
Why are we waiting on this baby that never seems to come. Why do we continue to try and build in a business and constantly seem to struggle. Why am I even food blogging, it seems to take up so much of my time that I could be doing other things with. And we always eat dinner cold!
But on the other side. I want to have hope that we’ll have another baby. If we don’t have hope, what DO we have. Is there a side of me that is scared to hope in something? Sure. But without risk and committing to believing something will happen and God will show himself mighty there is no reward. Just think about the Israelites when they left Egypt. They believed that God was going to deliver them from slavery. He did but then the Egyptians came rushing back to get them back. The Israelites were stuck between the Egyptians who wanted to take them back to slavery and a big Red Sea.
They had the choice between going back to what they’ve known and surrendering that “hope” or believing that God would deliver them and bring them into freedom despite the unsurmountable obstacles in front them.
Do you know the end to that story? Moses parted the Red Sea, the Israelites walked right through it into their freedom, and the Egyptians were washed away behind them.
I want to have hope that despite all the stuff going on in my husbands business right now that God will see it through. That we have nothing to worry about, He knows the outcome. And that I’m not just wasting my hours working at this blog for nothing … that I am making an impact. That I am encouraging people through sharing my story and my heart AND helping them make tasty meals for their family!
There is so much to question, and I definitely start to feel the itch to say “screw it, what’s the point” … but what’s the joy in that … where’s the hope?
How will we ever see God move if we don’t give him the space to?
Just some things to think about on this fine Friday! Now, onto the food!
Pasta! Pasta! Pasta!
When in doubt, make pasta! That’s my motto … and … drink wine always.
This Creamy Lemon Pasta is loaded with leeks (which I adore … if you haven’t tried them yet you NEED to … well I guess you’re going to), lemon zest, lemon juice … cuz duh LEMON pasta … cream cheese, fresh basil, thyme, and then finished off with some salty Prosciutto. Everything about this dish screams comfort food, you’re gonna love it!
Bon Appetit sweet friends … happy cooking!
- Serves: 6-8
- Serving size: 1½ cups
- Calories: 493
- Fat: 36 g
- Carbohydrates: 37 g
- Sugar: 2 g
- Sodium: 480 mg
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 25 mg
- 1 lb. penne pasta
- 2 tablespoons olive oil
- 2 leeks, cut in halve then sliced
- 2 garlic cloves, minced
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon fresh thyme
- 1 tablespoon lemon zest
- 3 oz. sliced prosciutto, diced
- 2 tablespoon lemon juice
- 2 tablespoon fresh basil, chiffoned
- 1 teaspoon fresh thyme
- 1 cup pasta cooking liquid
- 4 oz. cream cheese
- salt & pepper to taste
- Prepare the leeks, cut off the end of and then right before the dark green part of the leek starts. Next cut in half lengthways so you have two long pieces. Flip them over so both flat parts are lying face down on the cutting board. Thinly slice through the leeks. Place all sliced leeks into a bath of cold water and swirl leeks around a little bit. (leeks tend to hide a lot of dirt in them so let them sit for a while, the dirt will fall off and gather in the bottom of the cold water bowl.) Remove leeks from the water after dirt is removed.
- Heat a medium skillet to medium high heat.
- Place olive oil and leeks in the pan. Saute for 3-5 minutes, until slightly caramelized.
- Next add garlic cloves, salt, pepper, 1 teaspoon of fresh thyme, and lemon zest to the pan. Saute for 2 minutes, stirring the whole time. Remove from heat and set aside.
- In the meantime, bring a pot of water to a boil. Add penne pasta and cook until al dente. Reserve 1 cup of pasta water and drain the rest.
- To a large bowl, add noodles, pasta water, cream cheese, lemon juice, and the leek mixture. Stir until the cream cheese is melted.
- Add in the fresh basil, remaining fresh thyme, salt and pepper to taste and prosciutto. Toss to mix everything. Serve
IF YOU MAKE THIS RECIPE, BE SURE TO SNAP A PIC AND HASHTAG IT #JOYFULHEALTHYEATS. I LOVE SEEING WHAT YOU MAKE!