Name: Tagliatelle with zucchini and prosciutto
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 375 gram dried tagliatelle or fettuccine pasta; 1/3 cup (80ml) extra virgin olive oil; 100 gram thinly sliced prosciutto; 2 small (180g) zucchini, sliced thinly; 2 clove 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

Tagliatelle with zucchini and prosciutto

This Italian dish is quick to whip up but with proscuitto, zucchini, shaved parmesan and tender pasta you'll be savouring every mouthful.

Ingredients

375 gram dried tagliatelle or fettuccine pasta

1/3 cup (80ml) extra virgin olive oil

100 gram thinly sliced prosciutto

2 small (180g) zucchini, sliced thinly

2 clove 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.In a medium frying pan, heat 1 tablespoon of the oil. 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.

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