![](https://cdn.statically.io/img/www.allrecipes.com/thmb/FwOOO6OLAgN6esIAoeabFCIMKWg=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/1992301-a6d9ff2eb15e4cb8953f4b9eb41a4603.jpg)
Ingredients
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2 tablespoons butter
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2 tablespoons all-purpose flour
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½ teaspoon salt
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1 cup milk
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6 thin slices prosciutto, cut into thin strips
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6 fresh figs, stemmed and quartered
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1 tablespoon lemon zest
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¼ teaspoon lemon pepper seasoning, or to taste
Directions
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Heat butter in a saucepan over low heat; gradually stir flour into melted butter until smooth and bubbly, 2 to 4 minutes. Add salt; stir to combine. Remove from heat; gradually stir in milk until smooth.
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Return white sauce to stovetop; bring to a boil. Reduce heat and simmer over low heat.
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Cook and stir prosciutto and figs in a non-stick pan over medium heat until warm, about 5 minutes. Stir lemon zest and lemon pepper seasoning into the white sauce. Serve figs and prosciutto atop sauce.
Cook's Note:
Brie and Pear Alternative: Use 3 Bosc pears, cored and thinly sliced instead of figs. Omit lemon zest and lemon pepper.
nAs a final touch, top pasta with slices of brie cheese and fresh ground pepper.
Nutrition Facts (per serving)
191 | Calories |
11g | Fat |
21g | Carbs |
5g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Calories 191 | |
% Daily Value * | |
Total Fat 11g | 14% |
Saturated Fat 6g | 29% |
Cholesterol 30mg | 10% |
Sodium 592mg | 26% |
Total Carbohydrate 21g | 7% |
Dietary Fiber 2g | 9% |
Total Sugars 15g | |
Protein 5g | 10% |
Vitamin C 4mg | 4% |
Calcium 102mg | 8% |
Iron 1mg | 3% |
Potassium 274mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.