lunch

Orecchiette with Sautéed Zucchini, Prosciutto, and Pine Nuts

Name: Orecchiette with Sautéed Zucchini, Prosciutto, and Pine Nuts
Ingredients: 81.0 g Pasta, whole-wheat, orecchiette, dry; 93.0 g PROSCIUTTO HAM, sliced thin; 186.9 g Squash, zucchini, baby, sliced into half-moons; 6.2 g Nuts, pine nuts, toasted; 18.7 g Tomatoes, grape, halved

Nutrition

585

kcal

Calories

Protein

Carbs

Fat

AI Insight

Insight not available for this recipe.

Ingredients(5)

Pasta, whole-wheat, orecchiette, dry81.0 g

PROSCIUTTO HAM, sliced thin93.0 g

Squash, zucchini, baby, sliced into half-moons186.9 g

Nuts, pine nuts, toasted6.2 g

Tomatoes, grape, halved18.7 g

Instructions

Bring a large pot of heavily salted water to a boil. Drop the orecchiette and cook until al dente, about 8-10 minutes.

While the pasta cooks, heat a large sauté pan over medium-high heat. Add the prosciutto in ribbons, rendering the fat until the edges become crisp and golden. Remove the prosciutto from the pan and set aside.

In the same pan, add the zucchini slices. Sauté for 3-4 minutes until they are tender and slightly caramelized on the edges. Add the grape tomatoes to the pan and cook for another minute until they just begin to burst.

Drain the pasta, reserving a splash of the starchy cooking water. Toss the pasta into the pan with the vegetables, add the crispy prosciutto back in, and stir vigorously over medium heat, adding the reserved water to create a light, glossy coating.

Finish by folding in the toasted pine nuts and a squeeze of fresh lemon juice. Serve immediately in a shallow bowl, garnished with a crack of fresh black pepper.