Family friendly Main Italian

Pasta with zucchini, prosciutto and lemon

Name: Pasta with zucchini, prosciutto and lemon
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: /italian
Ingredients: 6 thin prosciutto slices; 100g Ligurian or other small black olives; Zest of 1 lemon, plus 2 tablespoons juice; 2 teaspoons fresh thyme leaves; 1/3 cup (80ml) mild extra virgin olive oil, plus extra to drizzle; 300g linguine or other thin dried pasta; 2 zucchini, halved lengthways, thinly sliced into half-moons; Good handful of wild rocket; Grated parmesan, to serve

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15m

10m

Pasta with zucchini, prosciutto and lemon

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by Jill Dupleix

Food writer

Oct 03, 2015

The heat of the pasta softens and mingles with the salady ingredients, and the fragrant lemon dressing wakes everything up and binds it together. It’s pasta, but it’s light. It’s a salad, but it’s warm.

6 thin prosciutto slices
100g Ligurian or other small black olives
Zest of 1 lemon, plus 2 tablespoons juice
2 teaspoons fresh thyme leaves
1/3 cup (80ml) mild extra virgin olive oil, plus extra to drizzle
300g linguine or other thin dried pasta
2 zucchini, halved lengthways, thinly sliced into half-moons
Good handful of wild rocket
Grated parmesan, to serve

Method

1.

Tear the prosciutto and lightly toss with the olives, lemon zest and thyme leaves in a large bowl.
2.

In a second bowl, whisk the lemon juice and olive oil together with some sea salt and freshly ground black pepper.
3.

Cook pasta in a large pan of boiling salted water according to packet instructions (be warned – thin pasta cooks very quickly), adding the zucchini for the final minute of cooking time.
4.

Drain the pasta and zucchini well and immediately add to the bowl with the prosciutto and olives.
5.

Pour over the lemon dressing, add the rocket and lightly toss. Divide the pasta among 4 bowls, drizzle with extra olive oil and serve with grated parmesan.