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Pesto And Prosciutto Zucchini Linguine

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25min

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4 servings

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This Pesto and Prosciutto Zucchini Linguine is a delightful and healthy twist on traditional pasta dishes. Tender zucchini noodles are tossed with a vibrant basil pesto, crispy prosciutto, and cherry tomatoes, creating a flavorful and colorful meal. This low-carb and gluten-free dish is perfect for a quick and satisfying lunch or dinner.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
2 g
4 g
Allergen Content

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Nuts

Ingredients

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Steps

Read instructions and get ready to cook

1
Prepare the zucchini noodles

Using a spiralizer or a vegetable peeler, cut the zucchini into long, thin noodles. If using a vegetable peeler, slice the zucchini lengthwise into thin strips, then cut the strips into noodle-like strands.

2
Cook the prosciutto

In a large skillet, cook the prosciutto over medium heat until crispy, about 3-5 minutes. Remove the prosciutto from the skillet and set aside, leaving the rendered fat in the skillet.

3
Prepare the pesto

In a food processor, combine the basil leaves, pine nuts, garlic cloves, grated Parmesan cheese, salt, and black pepper. Pulse until finely chopped. With the food processor running, slowly pour in the olive oil and process until a smooth pesto forms.

4
Prepare the tomatoes

Cut the cherry tomatoes in half.

5
Cook the zucchini noodles

In the same skillet used for the prosciutto, sauté the zucchini noodles over medium heat for 2-3 minutes, or until they are tender but still slightly crisp.

6
Combine the ingredients

Add the pesto and halved cherry tomatoes to the skillet with the zucchini noodles. Toss gently to coat the noodles evenly with the pesto.

7
Add the prosciutto and serve

Crumble the crispy prosciutto over the zucchini noodles. Toss gently to combine. Serve the Pesto and Prosciutto Zucchini Linguine hot.

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