Tagliatelle with zucchini and prosciutto
Serving size: Serves 4
Cooking time: Less than 30 minutes
Course: MainFavourite flavours: Pasta
Tagliatelle with zucchini and prosciutto
INGREDIENTS
375g dried tagliatelle or fettuccine pasta
1/3 cup (80ml) extra virgin olive oil
100g thinly sliced prosciutto
2 small (180g) zucchini, sliced thinly
2 cloves garlic, chopped finely
1 fresh large red chilli, sliced, optional
1/4 cup chopped fresh flat-leaf parsley
1/2 cup (40g) shaved parmesan cheese
lemon wedges, for serving
METHOD
1. Add pasta to a large pan of boiling well-salted water; boil, uncovered, until just tender. Reserve 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 same pan, cook, stirring, until softened but not coloured. Add the remaining oil with garlic and chilli; cook, stirring, until fragrant.
4. Toss zucchini mixture, including the oil, with hot pasta, crumbled prosciutto, parsley and enough 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.
Not suitable to freeze or microwave.
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