Pasta with Zucchini, Ricotta, and Prosciutto
Recipe - Stillwater
Pasta with Zucchini, Ricotta, and Prosciutto
Prep Time15 Minutes
Servings4
Cook Time10 Minutes
Ingredients
8 ounces pappardelle pasta
2 ½ cups zucchini ribbons
1 tablespoon Calabrian chiles, chopped and seeds removed
1 cup whole milk ricotta
1 ½ ounces prosciutto, torn in thin strips
Directions
- In 4-quart saucepan, cook pasta per package directions. Add zucchini to pasta, return to boil and cook 1 minute longer. Drain and return to pan.
- Add olive oil, chiles and salt; toss to combine. Transfer to serving dish or individual plates and top with dollops of ricotta and prosciutto.
Pair With: A fruity rosé or an off-dry white wine such as Chenin Blanc or Riesling.
15 minutes
Prep Time
10 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Rana Pappardelle Refrigerated Pasta, 9 Ounce
$1.99 was $2.99$0.22/oz
Green Giant Veggie Spirals, Zucchini, 12 Ounce
$4.99$0.42/oz
Delallo Chili Peppers, Whole Calabrian, Hot & Spicy, 6.7 Ounce
$6.99$1.04/oz
Essential Everyday Ricotta Cheese, Whole Milk, 15 Ounce
$4.29$0.29/oz
Columbus Prosciutto, 3 Ounce
$6.99$2.33/oz
Directions
- In 4-quart saucepan, cook pasta per package directions. Add zucchini to pasta, return to boil and cook 1 minute longer. Drain and return to pan.
- Add olive oil, chiles and salt; toss to combine. Transfer to serving dish or individual plates and top with dollops of ricotta and prosciutto.
Pair With: A fruity rosé or an off-dry white wine such as Chenin Blanc or Riesling.