Fusilli with Zucchini, Prosciutto, and Tomatoes
Contributed by Susan

Fusilli with Zucchini, Prosciutto, and Tomatoes
Source: Cooking with the 60-Minute Gourmet

Note from the Cookbook: I added the prosciutto to this dish to add a
touch of salt and a textural contrast to the vegetables (Note from
Susan: I agree - this ingredient is really important, even if it did
cost $16 a pound!).

Yield: 4 servings

1 pound ripe plum tomatoes, cored (We used canned diced tomatoes)
4 small zucchini (about 1 pound)
4 quarts water
Salt to taste
1 pound fusilli (or other short pasta)
1/4 cup olive oil
1 tablespoon chopped garlic
1/4 pound thinly sliced prosciutto, cut into 1 1/2-inch strips
Freshly ground black pepper to taste
1/8 teaspoon hot red pepper flakes (we used 1 tsp., and it could have
had more, I thought)
1/2 cup chopped fresh basil
1 cup freshly grated Parmesan cheese

Cut the tomatoes into 1/2-inch cubes

Trim the ends of the zucchini and cut them crosswise into thin slices.

In a large pot, bring the water to a boil. Add salt and the pasta. When
the water returns to a boil, cook the pasta, stirring, until al dente.
Do not overcook. Drain the pasta, reserving 1/2 cup of the cooking

Meanwhile, heat the oil in a large pan. Add the garlic and cook briefly,
stirring, but do not brown. Add the zucchini, prosciutto, salt, pepper,
and pepper flakes. Cook, stirring, for 3 minutes. Add the tomatoes and
reserved cooking liquid. Cook briefly.

Add the pasta, stir, and cook for 1 minute. Add the basil and cheese.
Toss well and serve immediately.
September 98 Recipes