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.
Cooking Light MARCH 2005
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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