Saffron Linguine with Zucchini, Proscuitto, Spinach, Lemon an Pine nuts


1.5kg Fresh Saffron Linguine
1 Cup Pine nuts Toasted
2 Large Zucchini Grated
100gm Coarsely Chopped Prosciutto
3 Cups Spinach Leaves
Zest of 2 Lemons
2 cloves Garlic
1 Cup Olive Oil
Pepper and Salt

Place large pot of water on stove to boil.  Add oil to large pan to heat.

Add Garlic and lemon zest and allow to sweat until garlic is clear.

Add prosciutto and cook until it starts to colour.

Add zucchini and cook until it starts to soften.  Add Pepper and turn off heat.

Water should be boiling by this stage.  Add salt to season water and add pasta.

Fresh pasta cooks quickly so stir thoroughly and cook until al dente.  Drain pasta.

Add to the zucchini mixture.

Add Spinach and stir through.  The heat from the pasta should wilt the leaves.

Add Pine nuts and toss through.

This pasta is best served immediately and accompanied by a lemon wedge it is the perfect taste of summer!!  Brighten many a winters evening 😉

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