Ingredients
375g spaghetti
150g sliced rindless prosciutto, cut into thin strips
3 cloves garlic, crushed
1/2 tsp dried chilli flakes
500g zucchini, coarsely grated
1 cup finely grated parmesan, plus extra to garnish
1 tsp finely grated lemon rind
2 tblsps lemon juice
1/3 cup finely chopped fresh parsley
Method
-
Cook pasta in a large stockpot of boiling, salted water until tender. Drain. Return to stockpot. Cover to keep warm.
-
Meanwhile, heat an oiled, large, deep, non-stick frying pan over medium to high heat. Add prosciutto. Cook, stirring, for about 2 minutes, or until golden. Stir in garlic and chilli. Add zucchini to pan. Cook, stirring, for a further 2 minutes, or until just tender.
-
Add zucchini mixture to pasta with parmesan, rind, juice, and parsley. Toss well to combine. Season with salt and pepper.
-
Serve immediately. Garnish with extra parmesan.