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Saffron tagliolini with zucchini and prosciutto — cropped photograph of the dish

Italy

Saffron tagliolini with zucchini and prosciutto

Saffron tagliolini with zucchini and prosciutto

Saffron tagliolini with zucchini and prosciutto

Saffron-scented tagliolini tossed with just-tender zucchini and delicate ribbons of Prosciutto di Parma.

Saffron-scented tagliolini tossed with just-tender zucchini and delicate ribbons of Prosciutto di Parma.

Saffron-scented tagliolini tossed with just-tender zucchini and delicate ribbons of Prosciutto di Parma.

Préparation
15 min
Cuisson
10 min
Difficulté
Easy

Ingrédients

Les quantités s’adaptent automatiquement.

4 convives
  • 2 tbspextra-virgin olive oil
  • 2 piecessmall yellow or green zucchini, thinly sliced
  • 1 piecered onion, halved and thinly sliced
  • 200 gProsciutto di Parma PDO, thinly sliced
  • 300 gsaffron tagliolini
  • 1 to tastesalt and black pepper

Préparation

  1. Heat the olive oil in a large frying pan over medium heat.
  2. Add the zucchini and red onion, then sauté for about 5 minutes, until tender but still holding their shape.
  3. Add the prosciutto, toss briefly, then taste and adjust the seasoning if needed.
  4. Meanwhile, cook the tagliolini in a large pot of salted boiling water according to the package directions, until al dente.
  5. Drain the pasta carefully, reserving a little cooking water.
  6. Transfer the tagliolini to the pan, add a splash of cooking water if needed, and toss over the heat for 2 minutes. Serve immediately.

The suggested quantities are a starting point: adjust the seasoning and cooking time according to the products used.