Name: Pasta with zucchini, prosciutto and lemon
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1
Ingredients: 6 thin prosciutto slices; 100g Ligurian or other small black olives; Zest of 1 lemon, plus 2 tbsp juice; 2 tsp fresh thyme leaves; 80ml olive oil; 300g linguine; 2 zucchini, halved lengthways, thinly sliced into half-moons; Good handful of wild rocket; Grated parmesan, to serve

Pasta with zucchini, prosciutto and lemon

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Prep Time:
15 minutes

Cook Time:
10 minutes

Total Time:
25 minutes

Warm pasta salad with zesty lemon dressing: a refreshing twist on a classic dish, perfect for any occasion.

Ingredients:

6 thin prosciutto slices
100g Ligurian or other small black olives
Zest of 1 lemon, plus 2 tbsp juice
2 tsp fresh thyme leaves
300g linguine
2 zucchini, halved lengthways, thinly sliced into half-moons
Good handful of wild rocket
Grated parmesan, to serve

Instructions:

Rip the prosciutto into strips and gently mix with the olives, lemon zest, and thyme leaves in a spacious bowl.
Combine the lemon juice, olive oil, sea salt, and freshly ground black pepper in a separate bowl and whisk until well blended.
Cook the pasta in a large pot of boiling salted water according to the package instructions, adding the zucchini during the last minute of cooking. (Note: thin pasta cooks very fast).
Ensure the pasta and zucchini are well drained, then promptly combine them with the prosciutto and olives in the bowl.
Drizzle the lemon dressing over the rocket, toss gently. Serve the pasta in 4 bowls, drizzle with extra olive oil, and sprinkle with grated parmesan before serving.

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