Grilled Zucchini Ribbons & Pasta with Prosciutto

-            Serves 4


2 Medium Zucchini, very thinly sliced with a veggie peeler or mandolin

2 Medium Yellow Squash, very thinly sliced with a veggie peeler or mandolin

1 Tbs The Tasteful Olive’s High Heat Korosafflo Oil for brushing

6 oz thinly sliced prosciutto

½ C Cherry Tomatoes

Salt & pepper

1 sleeve of Tomato Basil Garlic Fettuccini from The Tasteful Olive

Cook the pasta in boiling, salted water and set aside for later. Pre-heat a grill pan to high heat. Alternate threading the zucchini, yellow squash and prosciutto onto 4 pairs of bamboo skewers. Thread tomatoes onto skewers. Brush all veggies with the Korosafflo oil and generously season salt and pepper.   Grill veggies until they are lightly charred, about 1 – 2 mins per side. Toss all ingredients into a bowl with the oil and vinegar of your choice and serve warm or at room temp.

Best O&V dressing to serve with this pasta: Lemon Basil Vinaigrette OR Cheesy Tuscan Vinaigrette


Recipe by Erin Zehner