Dinner ideas

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.
Tagliatelle with zucchini and prosciutto



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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