Lunch · Italian · 15 min
Orecchiette with Sautéed Zucchini, Prosciutto, and Pine Nuts
- Calories
- 618
- Protein
- 39g
- Carbs
- 77g
- Fat
- 20g
Ingredients
- 83.2 g orecchiette pasta
- 69.4 g prosciutto
- 382.8 g zucchini
- 18.7 g grape tomatoes
- 0.2 tsp extra virgin olive oil
- 1 clove garlic
- 1 tsp lemon juice
- 1.2 g pine nuts
- 1 pinch black pepper
- 1 tsp salt
Method
- 01Bring a large pot of heavily salted water to a boil. Drop the dry whole-wheat orecchiette and cook until al dente, about 8 to 10 minutes. Reserve 2 tablespoons of starchy pasta water, then drain.
- 02While the pasta cooks, heat extra virgin olive oil in a large sauté pan over medium-high heat. Add the prosciutto ribbons and sauté until crisp and golden, about 3 to 4 minutes. Remove prosciutto from the pan and set aside.
- 03In the same pan, add minced garlic and zucchini half-moons. Sauté for 3 to 4 minutes until tender and slightly caramelized on the edges.
- 04Add the halved grape tomatoes to the pan and cook for 1 minute until they just begin to soften and burst.
- 05Toss the drained orecchiette and reserved starchy pasta water into the pan. Return the crispy prosciutto to the pan and stir vigorously over medium heat for 1 minute to form a light sauce.
- 06Remove from heat, fold in the toasted pine nuts, and drizzle with fresh lemon juice. Plate in a shallow bowl and garnish with freshly cracked black pepper.
Cook it with the whole plan around it
Citigrove builds the week around your macros, keeps the grocery list in step, and tracks what you actually ate.
