Linguine in a Creamy, Low-Calorie Sauce

2 Tablespoons Extra Virgin Olive Oil
1/4 Cup Red Onion, Finely Chopped 1 Teaspoon + 2 Tablespoons salt, divided
1 12-ounce can Evaporated skimmed milk
1 Teapsoon grated Lemon Zest
3 ounces Proscuitto, thinly sliced
10 fresh Basil Leaves or 2 Teaspoons, dried
1/4 cup fresh Parsley leaves 4 fresh Mint Leaves or 1/3 teaspoon, dried
1 pound Linguine
3/4 cup freshly grated Parmigiano-Reggiano
Freshly Ground Pepper

Heat olive oil in a large saute pan over medium heat. Add onion and 1 teaspoon of salt. Saute 5 minutes until onions soften. Add evaporated skimmed milk and the grated lemon zest. Cook one minute, then remove from heat.
Cut proscuitto or ham into thin strips, 1-1/2 inches long. Set aside. Combine Basil, parsley and mint and chop finely. Set Aside.
Bring one gallon of water to a rolling boil. Add 2 tablespoons of salt and then the linguine. Stir well. Just before teh pasta is done, briefly return the saute pan to medium heat to warm the sauce. When the pasta is al dente, drain it and add it to the saute pan along with the herbs and the Parmigianno-Reggiano. Toss the pasta until the cheese melts and a light sauce forms. Add proscuitto or ham, season with freshley ground pepper to taste and toss briefly.

Serve immediately. Makes 4 to 6 servings.