Summer Squash And Prosciutto Pasta With Rosemary Vinaigrette
UPDATED: 6:04 am EDT July 7,
2008
Makes 4 servingsThis dish, bursting with flavor, is great served warm, or allow it to chill to do duty later the same day as a do-ahead salad. Rather than sprinkling Parmesan on the chilled salad, I like to stir in about 4 ounces of fresh mozzarella cut into ½-inch cubes.
8 ounces (2 ½ cups) rotini pasta
1 tablespoon olive oil
1 yellow summer squash, cut into 2-inch matchstick strips
1 small zucchini, cut into 2-inch matchstick strips
½ cup finely chopped red onion
¼ cup oil-packed julienned sun-dried tomatoes, drained
¼ cup extra-virgin olive oil
3 tablespoons red wine vinegar
1 teaspoon Dijon mustard
2 teaspoons finely chopped fresh rosemary or ½ teaspoon dried rosemary, crushed
Salt and pepper to taste
4 ounces thinly sliced prosciutto (see Tip)
Pinch of red pepper flakes, or to taste, optional
Freshly grated Parmesan cheese for garnishCook the rotini according to package instructions.Meanwhile, heat the oil in a medium skillet over medium-high heat. Add the squash, zucchini, and onion. Cook, stirring occasionally, for 3 minutes or until crisp-tender.Meanwhile, whisk together the vinaigrette ingredients in a small bowl. Use kitchen shears to cut the prosciutto into ½-inch pieces.When the rotini is done, drain well, and return to the pasta pan. Add the squash mixture, vinaigrette, and prosciutto. Stir gently to combine. Season with red pepper flakes (if using) and pepper.Garnish the servings with Parmesan cheese.
Paulette Mitchell, a culinary instructor, television personality, spokesperson, and the award-winning author of 12 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette’s most recently published cookbooks are “A Beautiful Bowl of Soup” and “The Spirited Vegetarian,” which was voted “Best Book in the World on Cooking with Wine” at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration. . To buy Paulette Mitchell's cookbooks, click here.
For the salad
8 ounces (2 ½ cups) rotini pasta
1 tablespoon olive oil
1 yellow summer squash, cut into 2-inch matchstick strips
1 small zucchini, cut into 2-inch matchstick strips
½ cup finely chopped red onion
For the vinaigrette
¼ cup oil-packed julienned sun-dried tomatoes, drained
¼ cup extra-virgin olive oil
3 tablespoons red wine vinegar
1 teaspoon Dijon mustard
2 teaspoons finely chopped fresh rosemary or ½ teaspoon dried rosemary, crushed
Salt and pepper to taste
To complete the recipe
4 ounces thinly sliced prosciutto (see Tip)
Pinch of red pepper flakes, or to taste, optional
Freshly grated Parmesan cheese for garnishCook the rotini according to package instructions.Meanwhile, heat the oil in a medium skillet over medium-high heat. Add the squash, zucchini, and onion. Cook, stirring occasionally, for 3 minutes or until crisp-tender.Meanwhile, whisk together the vinaigrette ingredients in a small bowl. Use kitchen shears to cut the prosciutto into ½-inch pieces.When the rotini is done, drain well, and return to the pasta pan. Add the squash mixture, vinaigrette, and prosciutto. Stir gently to combine. Season with red pepper flakes (if using) and pepper.Garnish the servings with Parmesan cheese.
Paulette Mitchell, a culinary instructor, television personality, spokesperson, and the award-winning author of 12 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette’s most recently published cookbooks are “A Beautiful Bowl of Soup” and “The Spirited Vegetarian,” which was voted “Best Book in the World on Cooking with Wine” at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration. . To buy Paulette Mitchell's cookbooks, click here.
