Ingredients:

16 oz. garganelli pasta 

1 clove garlic

2 Tbsp. finely chopped onion

4 Tbsp. extra virgin olive oil 1⁄2 pound diced zucchini

1 slice (1 to 3 oz.) Prosciutto di San Daniele 

Pinch sweet paprika 

Salt to taste

1 cup vegetable broth 

Chopped parsley 

Grated Grana Padano cheese

 

Directions:

Boil garganelli in salt water according to package directions. Sauté garlic and onion with olive oil in large skillet. Add zucchini, prosciutto, paprika, salt and vegetable broth. Cook gently on medium heat. Drain pasta when al dente. Add to zucchini mixture. Sauté on high heat and blend well. Garnish pasta with sprinkling of parsley and Grana Padano.

 

Serves 4