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.

  • 30 mins cooking
  • Serves 4
  • Print


Tagliatelle with zucchini and prosciutto
  • 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
  • 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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