So here's a recipe for the last meal I cooked in my kitchen in Elkhart. Wasn't my favorite space, but I feel like I grew so much in my style and skill, and in a lot of ways I miss it.
Prosciutto and Vegetable pasta
for 1 lb of pasta
2 small zucchini, cut in half lengthwise and sliced thin at an angle
1 small onion, chopped fine
2 cloves garlic, minced
4 ounces of thin sliced prosciutto, about 8 slices, cut into small pieces
extra virgin olive oil
salt and pepper to taste
2 T finely shopped parsley
zest of 1/2 lemon
juice of 1/2 lemon
parmiggiano reggiano cheese, grated
- Bring a large pot of water to a boil. Add salt, cook pasta to al dente, reserving about 1/2 C of the cooking water. Drain and set aside.
- Meanwhile, in a large saute pan, heat about 2 T of olive oil over medium-high heat. Add the garlic and onions, and cook until fragrant and softened. Add the zucchini, and cook until softened and very lightly browned. Add the prosciutto, season with salt and pepper, stir until the prosciutto is curled and a little crispy. Take off the heat and set aside.
- In a large bowl, toss together the pasta, zucchini/prosciutto mixture, juice and zest of the lemon, parsley, and cheese. Serve with an extra little drizzle of the oil.