Ingredients:
8oz dry pasta - I used Cavatappi
2 tbsp EVOO divided
3-4 oz prosciutto...I didn't slice mine into strips but it may be a good idea!
1 each yellow squash and zucchini, chopped
2 tbsp finley minced garlic
1 cup each dry white wine and heavy cream...I ended up using Naked Grape Pinot Grigio and half and half to be lighter
1/2 grated parmesan cheese
1/2 cup fresh basil, thinly sliced
1/4 cup fresh mint, thinly sliced
1 tbsp fresh lemon zest
S&P to taste
Directions:
~ Cook the pasta according to directions on the box; note...keep 1/2-1 cup of the pasta water aside for use later.
~ Heat 1 tbsp EVOO in a large sauté pan on medium-high heat for the prosciutto...cook until crisp and then trasnsfer to papertowle to dry. Heat remaining tbsp of EVOO in pan and add the sqashes plus S&P...cook for about 4+ minutes until semi-soft. Add garlic and cvook for about 30 seconds until fragrant.
~ Add the wine and cook until slightly reduced...about 4-6 minutes. Add the cream and pasta to the mix, tossing to coat and cook for 4-6 minutes until thickened. Add reserved pasta watewr as necessary for thickness (I didn't have to).
~ Remove the pan from the heat and add in the parm, basil, mint, lemon zest and prosciutto.
Enjoy!