Most people probably consider pasta more of a winter dinner, but I seem to actually make it more in the spring and summer than I ever do in the winter. I think it’s because of the abundance of fresh vegetables that make their way to me, via either a trip to the farmer’s market, a CSA box, or Door to Door Organics. Pasta (especially a whole wheat variety) is a great way to bulk up a few servings of veggies and turn them into a full meal, either meatless or “meat on the side” style.
Here, I’ve sauteed just a few pieces of prosciutto (dry-cured Italian ham) until they’re nice and crispy. Then, I threw in some garlic, fresh zucchini, and a handful of California walnuts for crunch. A little bit of Stella blue cheese, lemon juice and pasta cooking water come together to form a quick and light “sauce” for whole wheat fettuccine. Everything is tossed with peppery arugula and on the dinner table in just about 20 minutes!
Disclaimer: This post is part of a relationship I have with Saputo Specialty Cheese for recipe development. Additionally, California Walnuts provided me with a bag of walnuts, some of which I used in this recipe. Posts like this help me pay for the costs associated with this blog (groceries…lots of groceries), and help support me as I pursue a career in recipe development and food photography. All opinions are 100% my own.