Angel Hair Pasta With Prosciutto in Basil Cream Sauce

For the Sauce

1 tablespoon olive oil

1 large shallot, finely minced

2 cloves garlic, finely minced

½ cup white wine

4 cups LACTAID® Fat-Free Lactose-Free Milk

For the Pasta and Assembly

½ pound angel hair pasta

10 large basil leaves, finely chopped

2 ounces thinly sliced Prosciutto, finely julienned

1 pinch salt and pepper to taste

For the Sauce

1. Heat oil in a 2 ½ quart saucepan over medium heat. Sauté shallots in oil until translucent; add garlic and cook briefly, avoiding color.

2. Add white wine and simmer over low heat until most of the liquid has evaporated. Add LACTAID® Fat-Free Lactose-Free Milk, bring to a boil, lower heat to a simmer and reduce mixture by half. Skim milk skin off the top.

For the Pasta and Assembly

1. Cook angel hair pasta in lightly salted boiling water until al dente - about 2-3 minutes. Drain.

2. When LACTAID® Fat-Free Lactose-Free Milk sauce is reduced, remove from heat, stir in chopped basil and Prosciutto. Season to taste. Add cooked pasta and serve.