The heat of the pasta softens and mingles with the salady ingredients, and the fragrant lemon dressing wakes everything up and binds it together. It’s pasta, but it’s light. It’s a salad, but it’s warm.
Ingredients
- 6 thin prosciutto slices
- 100g Ligurian or other small black olives
- Zest of 1 lemon, plus 2 tablespoons juice
- 2 teaspoons fresh thyme leaves
- 1/3 cup (80ml) mild extra virgin olive oil, plus extra to drizzle
- 300g linguine
- 2 zucchini, halved lengthways, thinly sliced into half-moons
- Good handful of wild rocket
- Grated parmesan, to serve
Method
- Step 1Tear the prosciutto into rags and lightly toss with the olives, lemon zest and thyme leaves in a large bowl.
- Step 2In a second bowl, whisk the lemon juice and olive oil together with some sea salt and freshly ground black pepper.
- Step 3Cook pasta in a large pan of boiling salted water according to packet instructions (be warned – thin pasta cooks very quickly), adding the zucchini for the final minute of cooking time.
- Step 4Drain the pasta and zucchini well and immediately add to the bowl with the prosciutto and olives.
- Step 5Pour over the lemon dressing, add the rocket and lightly toss. Divide the pasta among 4 bowls, drizzle with extra olive oil and serve with grated parmesan.
- Low carb
- Low sugar
Nutrition
2392 kj
Energy
29g
Fat Total
6g
Saturated Fat
4g
Fibre
19g
Protein
18mg
Cholesterol
1210.19mg
Sodium
1g
Carbs (sugar)
57g
Carbs (total)
All nutrition values are per serve
- Author: Jill Dupleix
- Image credit: Steve Brown
- Publication: Taste.com.au
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