Farfalle with Zucchini and Prosciutto

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Farfalle with Zucchini and ProsciuttoRecipe
David Martinez
This light and brightly flavored pasta salad will keep for up to two days in the refrigerator. The alcohol in the wine cooks away, so it's fine for kids to enjoy this dish, or you can use broth instead. Add cubed fresh mozzarella to any leftovers for a lunch to take to work.
10 servings (serving size: about 1 cup)


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1 tablespoon butter
1/4 cup chopped onion
5 cups matchstick-cut zucchini (about 1 pound)
1/4 cup dry white wine
1/4 cup thinly sliced green onions
1/4 cup reduced-fat sour cream
2 tablespoons extravirgin olive oil
1 teaspoon kosher salt
1/2 teaspoon grated lemon rind
1 teaspoon fresh lemon juice
1/2 teaspoon freshly ground black pepper
2 ounces prosciutto, cut into thin strips (about 1 cup)
7 cups cooked farfalle (about 1 pound uncooked bow tie pasta)


Melt butter in a large nonstick skillet over medium-high heat. Add onion; sauté 2 minutes or until brown. Add zucchini; sauté 2 minutes. Remove zucchini mixture from pan. Add wine to pan; cook until reduced to 1 tablespoon (about 1 minute), scraping pan to loosen browned bits. Combine wine reduction, sliced green onions, and next 7 ingredients (through prosciutto) in a large bowl. Add zucchini and pasta; toss to coat.

Created date

February 2005

Nutritional Information

Calories 240
Caloriesfromfat 24 %
Fat 6.3 g
Satfat 2.1 g
Monofat 2.5 g
Polyfat 0.4 g
Protein 9.2 g
Carbohydrate 36.5 g
Fiber 2.1 g
Cholesterol 13 mg
Iron 1.8 mg
Sodium 367 mg
Calcium 24 mg