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Categories:
butter onion matchstick white wine green onions sour cream extravirgin olive oil kosher salt lemon rind lemon juice freshly ground black pepper Pasta
Viewed: 14 - Published at: 2 years agoIngredients
- 1 tablespoon butter
- 1/4 cup chopped onion
- 5 cups matchstick-cut zucchini (about 1 pound)
- 1/4 cup dry white wine
- 1/4 cup thinly sliced green onions
- 1/4 cup reduced-fat sour cream
- 2 tablespoons extravirgin olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon grated lemon rind
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon freshly ground black pepper
- 2 ounces prosciutto, cut into thin strips (about 1 cup)
- 7 cups cooked farfalle (about 1 pound uncooked bow tie pasta)
Method
- Melt butter in a large nonstick skillet over medium-high heat. Add onion; saute 2 minutes or until brown. Add zucchini; saute 2 minutes. Remove zucchini mixture from pan. Add wine to pan; cook until reduced to 1 tablespoon (about 1 minute), scraping pan to loosen browned bits. Combine wine reduction, sliced green onions, and next 7 ingredients (through prosciutto) in a large bowl. Add zucchini and pasta; toss to coat.
