Cherry Tomato & Pesto Spaghetti
Serves 4
3 Zucchini – spiral cut
2 tsp olive oil
6 prosciutto slices
250g cherry tomatoes, halved
3 handfuls Baby Spinach, coarsely shredded
150g basil pesto
Shaved parmesan, to serve
Method
1. Steam Zucchini.
2. Meanwhile, heat the oil in a large frying pan over high heat. Cook the prosciutto, turning, for 2 mins or until crisp. Transfer toc a plate.
3. Add tomato to the pan and cook, stirring, for 3 mins or until tomato beings to soften and split. Add the spinach and cook for 1 min or until spinach just wilts. Add the zucchini and pesto. Toss to combine.
4. Break the prosciutto into large shards. Add to the pasta and toss to combine. Divide among serving plates. Top with parmesan.
