A delicious and savoury way to make cream pasta! This one day I peered into my fridge and all I saw was some leftover zucchini and prosciutto- thought to myself, “Let’s try this in a cream sauce” and voila that’s how this dish was created! Since then, I’ve made this recipe a handful of times each time with a different person saying that they loved it. This recipe is quite easy and delicious to make- I promise you will love it as well.
- Author: Cookingwithchow
- Course: Dinner
- Servings: 2
- Prep Time: 10
- Cook Time: 20
- Total Time: 30
INGREDIENTS
- 4 oz. spaghetti
- Kosher salt
- 1/2 medium zucchini diced
- 150 g prosciutto roughly diced
- 1/4 medium onion diced
- 1 tsp of minced garlic
- 1 tbsp oil
- 1/4 cup pasta water
- 1/2 cup heavy cream
- 1/2 cup shredded parmesan
- Zest and juice of 1/2 lemon
- 1/2 tsp salt
- 1/2 tsp pepper
DIRECTIONS
- Cook the pasta in a large boil of salted water until al dente. Drain and reserve 1/2 cup of pasta water.
- In a separate medium pan or dutch oven. Heat up 1 tbsp of oil to medium high heat. Combine your onion and garlic and sauté until fragrant (2-3 minutes).
- Combine your zucchini and sauté for 5 minutes until the zucchini is fork tender.
- Combine your prosciutto and sauté for 2 minutes. Add in your cream, grated parmesan, and pasta water. Continue to mix until the mixture thickens. If the mixture is too thick you can add in more pasta water.
- Using tongs, transfer your cooked pasta to the cream sauce and toss together until combined.
- Remove from heat, add in lemon/ lime juice, salt and pepper. Serve with fresh basil and freshly grated parmesan cheese. Taste and season with more salt if needed.
Let me know how you enjoy this recipe in the comments below! Stay tuned for more recipes!
xx, CWC
