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.
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For the real zucchini lovers at the table, serve the pasta with a colorful Zucchini Ribbon Salad.
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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