Sautéing the prosciutto in a skillet crisps and intensifies its texture and flavor so it becomes like a refined version of bacon. Instead of overpowering the dish, the prosciutto complements the sweetness of the corn, brightness of the mint, and delicate flavor of the zucchini.
This recipe is excerpted from Big Buy Cooking.
For the real zucchini lovers at the table, serve the pasta with a colorful Zucchini Ribbon Salad.
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Fantastic. Substituted two boneless, skinless chicken thighs, thinly sliced, that I smoked over oak on my stovetop smoker for prosciutto. Mint was superb, but a little oregano might have been magic, too.
We enjoyed this very much and will make again. Used Italian spices instead of the mint, which I didn't have, but will try with mint next time. Thanks.
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