1 T. butter
1/4 cup chopped onion
5 cups matchstick cut zucchini (about 1 pound)
1/3 cup dry white wine
1/4 cup sliced green onions
1/4 cup sour cream
2 T extra virgin olive oil
1 t. kosher salt
1/2 t. grated lemon rind
1 t. fresh lemon juice
1/2 t. finely ground black pepper
1 cup diced prosciutto
7 cups cooked bow tie pasta (about 1 pound uncooked)
Melt butter in a large nonstick skillet over medium high heat. Add onion, saute 2 minutes or until brown.
Add zucchini, saute 2 minutes. Remove zucchini mixture from pan. Add wine to pan, cook until reduced to 1 T (about 1 minute) scraping pan to loosen browned bits.
Combine wine reduction, sliced green onions and next 7 ingredients in a large bowl.
Add zucchini and pasta, toss to coat.
Yield: 10 servings (about 1 cup each)