Saturday, July 02, 2005

Farfalle with Zucchini and Prosciutto

Farfalle with Zucchini and Prosciutto(Adapted from CL)

1 tablespoon butter
1/4 cup chopped onion
5 cups matchstick zucchini
1/4 cup dry white wine
1/4 cup thinly sliced green onions
1/4 cup sour cream
2 tablespoons extravirgin olive oil
1 teaspoon 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
16 ounces dry Farfalle, cooked

In a large nonstick skillet, melt butter over medium-high heat. Add onion and sauté for 2 minutes or until brown. Add zucchini and cook for about 2 minutes. Remove mixture from pan to large bowl. Add wine to pan and cook until reduced to 1 tablespoon, scraping pan to loosen browned bits.

Add sliced green onions, and next 7 ingredients (through prosciutto) into the bowl with the reduction. Add zucchini and pasta, tossing gently to coat.

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