Friday, December 4, 2009

Tortellini with Prosciutto & Zucchini

I love the way the flavours combine in this dish. It's a more complex pasta dish than I will usually make, and does require the purchasing of ingredients specifically for the recipe that you won't probably already have in the fridge, but it's a wonderful pasta that seems fancy but is still quick to make.

Preparation time: 10 minutes
Cooking time: 15 minutes
Serves: 2

2 serves tortellini
5-6 slices prosciutto
60g ricotta
2-3 zucchinis, sliced
1 clove garlic, crushed
1 small hot red chilli, finely chopped
Handful flat-leaf parsley, well chopped
Parmesan cheese, grated, to serve

Cook pasta in a saucepan of boiling water. Meanwhile, place the zucchini in a bowl with the garlic and chilli, season with salt and pepper, then add a splash of olive oil and toss until the zucchini is well coated with oil.

Heat a large frying pan until hot and add zucchini mixture. Cook until a little browned on each side. Meanwhile, place prosciutto on foil under a grill and grill until just grips, being careful to not let it start to burn, then crumble once cooled.

Combine pasta, zucchini mixture, crumbled prosciutto and chopped parsley in a bowl and combine well. Serve sprinkled with parmesan.

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