Pasta with zucchini, prosciutto and lemon

Pasta with zucchini, prosciutto and lemon


The heat of the pasta softens and mingles with the salady ingredients, and the fragrant lemon dressing wakes everything up and binds it together. It’s pasta, but it’s light. It’s a salad, but it’s warm.

The ingredient of Pasta with zucchini, prosciutto and lemon

  1. 6 thin prosciutto slices
  2. 100g Ligurian or other small black olives
  3. Zest of 1 lemon, plus 2 tablespoons juice
  4. 2 teaspoons fresh thyme leaves
  5. 1/3 cup (80ml) mild extra virgin olive oil, plus extra to drizzle
  6. 300g linguine
  7. 2 zucchini, halved lengthways, thinly sliced into half-moons
  8. Good handful of wild rocket
  9. Grated parmesan, to serve

The instruction how to make Pasta with zucchini, prosciutto and lemon

  1. Tear the prosciutto into rags and lightly toss with the olives, lemon zest and thyme leaves in a large bowl.
  2. In a second bowl, whisk the lemon juice and olive oil together with some sea salt and freshly ground black pepper.
  3. Cook pasta in a large pan of boiling salted water according to packet instructions (be warned u2013 thin pasta cooks very quickly), adding the zucchini for the final minute of cooking time.
  4. Drain the pasta and zucchini well and immediately add to the bowl with the prosciutto and olives.
  5. Pour over the lemon dressing, add the rocket and lightly toss. Divide the pasta among 4 bowls, drizzle with extra olive oil and serve with grated parmesan.

Nutritions of Pasta with zucchini, prosciutto and lemon

calories: 571.688 calories
calories: 29 grams fat
calories: 6 grams saturated fat
calories: 57 grams carbohydrates
calories: 1 grams sugar
calories: 19 grams protein
calories: 18 milligrams cholesterol
calories: 1210.19 milligrams sodium
calories: NutritionInformation

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