Pasta Skillet


  •   4 T. olive oil
  •   1/2 c. chopped scallions
  •   1 large clove garlic, minced
  •   1 lb. small zucchini, cut into small strips
  •   1 lb. tomatoes, peeled, seeded and chopped
  •   1 t. chopped fresh oregano
  •   1 T. chopped fresh dill.
  •   3 T. chopped flat-leaf parsley
  •   6 oz. proscuitto, cut into small strips
  •   1 pound pasta (farfalle , ziti or rigatoni), cooked al dente
  •   1/2 cup freshly grated Parmigiano-Reggiano

Saute the scallions and garlic in the oil, stirring, for 3 mintues.

Stir in the zucchini and saute 2 more minutes. Add the tomatoes and oregano and cook for 10 minutes, stirring often.

Stir in the dill, parsley and proscuitto.

Toss in the pasta and cheese.

Serve immediately.

Serves 6 to 8.


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