Summer Pasta with Zucchini and Prosciutto

It’s my birthday month, so I’m sharing one of my favorite recipes. I’ve loved this pasta for years, but it’s also the perfect tie-in for the zucchini that’s coming up in my little chaotic garden. I can’t wait to make this with zucchini I’ve grown myself! Let me know if you try it- it’s super simple, with only a few ingredients, but it’s absolutely delicious!

Summer Pasta with Zucchini and Prosciutto

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Course: Main Courses

Ingredients Method

Ingredients

  

• 12 oz pasta spaghetti, linguine, tagliatelle, or fusilli
• 2 medium zucchini thinly sliced or grated
• 5 –6 slices prosciutto chopped or torn
• 1 cup finely grated Parmigiano-Reggiano
• 2 –4 tbsp olive oil or 1–2 tbsp butter or a mix of both
• Salt & freshly ground black pepper
• At least 1 cup of reserved pasta water

Method

 

1. Cook pasta in a large pot of well-salted boiling water until just shy of al dente. Reserve at least 1 cup of pasta water before draining. (crucial!)
2. While the pasta cooks, heat olive oil or butter in a large sauté pan over medium heat. Add zucchini and cook until soft and lightly golden, about 8–10 minutes. Season lightly with salt and pepper.
3. Stir in the prosciutto and sauté just until warmed and fragrant, about 1–2 minutes.
4. Add the drained pasta directly to the pan (or use tongs to transfer it in). Add about 1/4–1/2 cup pasta water and toss vigorously.
5. Remove from heat, sprinkle in the Parmigiano-Reggiano, and toss well to create a silky sauce, adding more pasta water as needed to emulsify.
6. Taste and adjust seasoning. Serve hot with extra Parmigiano and a drizzle of good olive oil.

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