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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I've made this dish over and over again, always to rave reviews. Sometimes I up the corn and zucchini quantities, sometimes I make it as written. We never get tired of it. I've never been much of a mint fan in savory dishes, but it's just the touch this dish needs.
I didn’t have prosciutto on hand (a shocker because I always have prosciutto) so I had to improvise and used applewood smoked bacon instead. I used the Italian seasonings as suggested by other reviewers and also added a little heavy cream in addition to the pasta water at the end. This was a really solid dish that I will definately make again. It wasn’t a bang of flavor - more subtle but very delicious.
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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