Description
A recipe for Garganelli With Zucchini and Grana Padano

Ingredients

• 16 ounces garganelli pasta
  
• 1 clove garlic
  
• 2 tablespoons finely chopped onion
  
• 4 tablespoons extra virgin olive oil
  
• 1/2 pound diced zucchini
  
• 1 1- to 3-ounce slice Prosciutto di San Daniele
  
• Pinch sweet paprika
  
• Salt to taste
  
• 1 cup vegetable broth
  
• Chopped parsley
  
• Grated Grana Padano cheese

Preparation
1. Boil garganelli in salted water according to package directions.

2. Sauté garlic and onion with olive oil in large skillet.

3. Add zucchini, prosciutto, paprika, salt and vegetable broth. Cook gently on medium heat.

4. Drain pasta when al dente. Add to zucchini mixture. Sauté on high heat and blend well.

5. Garnish pasta with sprinkling of parsley and Grana Padano.

Nutrition
no information available

Serves
Serves 4

Variations
no information available