Sage Brown Butter Lemon Pasta With Zucchini

HBH Quick & Cozy - serves 4

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook until al dente according to package directions. Reserve ½ cup pasta cooking water, then drain.

Step 2

Meanwhile, in a large skillet over medium-high heat, cook the prosciutto, stirring occasionally, until it is crispy, about 5 minutes. Transfer the prosciutto to a plate.

Step 3

Add the butter, sage, and garlic to the same skillet. Season with salt and 1½ teaspoons pepper. Cook, stirring, until the sage is crisp and the butter is browning, about 5 minutes. Remove a few sage leaves to reserve for serving.

Step 4

Pour in the cream, then add the Parmesan and pecorino. Stir to melt the cheese, then add the cooked spaghetti and zucchini and toss to coat well. If needed, gradually add the reserved pasta cooking water and toss again to reach your desired texture; the sauce should lightly coat the pasta without being runny. Remove from the heat and stir in the lemon juice. Top with the crispy prosciutto and reserved sage leaves and serve immediately with more cheese and pepper, as desired.