Have I ever how much i love Zucchini, I think it may be just my all time favorite vegetable. So when I came across this recipe in a magazine i just had to try it.
375g dried tagliatelle or fettuccine pata
1/4 cup extra virgin olive oil
100g thinly sliced prosciutto
2 small (180g) Zucchini, sliced thinly
2 clove garlic, chopped finely
1 fresh large red chili, sliced, optional
1/4 cup chopped fresh flat-leaf parsley
1/2 cip (40g) shaved parmesan cheese
lemon wedges, for serving
1) Add pasta to a large pan of boiling well-salted water; boil, uncovered, until just tender. Reseve 1/2 cup (125ml) of the cooking water, drain pasta, return to pan
2)Meanwhile, heat 1 Tablespoon of the oil in a medium frying pan. Add prosciutto, in batches, in a single layer, cook until browned. Remove from pan. Reserve some prosciutto for garnish, crumble remaining prosciutto.
3) Add Zucchini to some pan, cook, stirring, until softened but not coloured. add the remaining oil with garlic and chili, cook, stirring, until fragrant
4) toss zucchini mixture, including the oil, with hot pasta, crumbled prosciutto, parsley and enought of the reserved cooking water to moisten. Season to taste.
5) top the pasta with parmesan and reserved prosciutto. serve with lemon wedges, crusty bread and a rocket salad, if desired
The recipe services states it serves 4, but i think it could easily serve 6, especially if you are having bread and salad with it
Yet again, i forgot to take a photo but trust me it looked good but tasted even better