Pasta with Zucchini, Ricotta, and Prosciutto
Recipe - Roseville West Wine & Spirits
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
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.