Dinner · Italian · 12 min
Cannellini e Prosciutto con Zucchine e Pomodorini
- Calories
- 715
- Protein
- 46g
- Carbs
- 78g
- Fat
- 20g
Ingredients
- 1.0487 cup cannellini beans
- 2.29 each zucchini
- 1 cup grape tomatoes
- 1 each shallot
- 2 clove garlic
- 0.2 tbsp extra-virgin olive oil
- 1 tsp fresh rosemary
- 0.25 tsp black pepper
- 4.2867 slice prosciutto
Method
- 01Heat extra-virgin olive oil in a heavy skillet over medium heat.
- 02Add prosciutto slices and cook until crisp and golden brown, about 3 to 4 minutes; transfer prosciutto to a plate and leave cooking oil in pan.
- 03Add minced shallot and sliced garlic to the skillet, sautéing until softened and fragrant, about 2 minutes.
- 04Raise heat to medium-high, add zucchini half-moons, and sear until golden brown on the edges, about 4 to 5 minutes.
- 05Stir in grape tomatoes and chopped rosemary, cooking for 3 minutes until tomatoes soften and begin to release juices.
- 06Fold in drained cannellini beans, stirring gently for 2 to 3 minutes until thoroughly warmed.
- 07Transfer bean and vegetable mixture to a warm shallow bowl, top with crispy prosciutto, and finish with freshly cracked black pepper.
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