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Zucchini & Prosciutto Pasta

March 23, 2011

I saw a lot of different pasta when I worked in my cousin’s restaurant in Italy. Some recipes I had seen my mother or Nonna make, and others were completely new to me. One new recipe was Nella’s Zucchini and Speck Pasta. Speck is similar to prosciutto. It is cured ham, but the curing method is different from prosciutto, and it is typically not so thinly sliced. Her pasta was creamy and buttery, and very yummy.

The other night, as I opened the fridge to begin thinking about dinner, I decided to try my own version of Nella’s Zucchini & Speck pasta. I had zucchini and prosciutto on hand, so I based my pasta on that. I added shallots and some cream, but I tried to make it a little lighter than I remember Nella’s being. The pasta was a hit with Will, and my sister, who sampled this on her visit this past week. I hope you enjoy this quick and delicious recipe!

I have entered this recipe into a Saveur Magazine Home Cooks’ Challenge for the best pasta recipe. Please support me by voting for my recipe. Click on this link to vote!

Zucchini & Prosciutto Pasta


1 lb. fresh pasta (this is best with freshly made pasta, but you can use store-bought pasta as well)
1 Tablespoon olive oil
1 cup chopped shallots
2 small zucchini, thinly sliced
6 oz. prosciutto, chopped
1 cup heavy whipping cream
1/2 cup pasta water



Bring water to boil in large pot, and cook freshly made pasta in boiling water for 2 to 3 minutes, or until done.

In a saute pan, heat olive oil over medium heat. Add shallots, sauteing until slightly tender. Add the sliced zucchini and prosciutto, cooking until zucchini is slightly tender. Add heavy whipping cream and pasta water until liquid begins to thicken slightly, about 1 to 2 minutes. Add cooked pasta and mix together. Serve with freshly grated Parmesan on top and enjoy!

One Comment leave one →
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