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Prosciutto & Zucchini Cavatappi

Prosciutto & Zucchini Cavatappi

4 servings
italian vegetarian

Ingredients

  • 2.0 oz pea shoots
  • 1.0 shallot
  • 16.0 oz zucchini
  • 0.25 oz thyme
  • 2.0 oz grated parmesan cheese
  • 8.0 oz mascarpone cheese (half to be used in recipe, half can be saved for a snack)
  • 4.0 oz prosciutto
  • black pepper (as desired)
  • kosher salt (as desired)
  • 3.5 tablespoons olive oil (divided use)
  • 16.0 oz cavatappi
  • 0.5 cups panko breadcrumbs

Instructions

  1. Step 1: Preheat oven to 350°F. Bring a medium pot of water to a boil over high heat. Rinse all produce. Quarter zucchini lengthwise and thinly slice crosswise, discarding ends. Strip thyme leaves, discarding stems, then roughly chop. Peel shallot, halve, and thinly slice. Line a baking sheet with parchment paper.
  2. Step 2: On 1 half of prepared baking sheet, arrange prosciutto slices in a single layer. On the other half, toss zucchini and shallot with 2 teaspoons olive oil, 1⁄2 teaspoon salt, and pepper as desired. Roast until zucchini is tender and prosciutto begins to crisp, 13–15 minutes. Remove from oven and set aside until prosciutto is fully crisp.
  3. Step 3: While prosciutto and zucchini roast, season boiling water generously with salt. Stir in cavatappi and cook until al dente, about 7 minutes. Reserve 1⁄2 cup pasta cooking water, then drain cavatappi and return to pot, off heat.
  4. Step 4: Heat 1⁄2 tablespoon olive oil in a medium nonstick pan over medium-high heat. Add breadcrumbs, thyme, 1⁄4 teaspoon salt, and pepper as desired. Cook until golden, 3–5 minutes. Remove pan from heat and set aside.
  5. Step 5: Add Parmesan and half of mascarpone to pot with cooked pasta, off heat. Add reserved pasta cooking water until sauce is silky. Add roasted zucchini and gently toss to combine. Taste and add salt and pepper as desired.
  6. Step 6: In a medium bowl, combine 1 teaspoon olive oil, 1⁄8 teaspoon salt, and pepper as desired. Add pea shoots to bowl and toss to coat. Divide zucchini cavatappi between serving bowls. Crumble crispy prosciutto over top, scatter over thyme breadcrumbs, and garnish with pea shoots.
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