Farfalle with Zucchini and Prosciutto

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.

Yield: 10 servings (serving size: about 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 240
  • Calories from fat: 24%
  • Fat: 6.3g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 0.4g
  • Protein: 9.2g
  • Carbohydrate: 36.5g
  • Fiber: 2.1g
  • Cholesterol: 13mg
  • Iron: 1.8mg
  • Sodium: 367mg
  • Calcium: 24mg

Ingredients

  • 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)

Preparation

  1. 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.
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