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.
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)
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.
The zucchini worked really well in this dish... perhaps the matchstick cut allowed it to absorb more of the butter flavor. I used cavatappi instead of farfalle b/c that's what I had on hand. It comes out lightly creamy, but the creaminess all seemed to evaporate when we re-heated the leftovers.
I make this recipe for cook-outs and dinner parties. I use a little less than the required amt of pasta. I have substituted deli ham for prosciutto and it still was quite tasty. The flavors of this dish taste even better the next day.
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