Fresh Tagliatelle with Courgettes, Prosciutto, Ricotta And B

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5 sl Prosciutto; chopped finely
1 sm Red onion; peeled and thinly sliced
3 tb Ricotta cheese
; sliced
Sea salt and freshly milled pepper
3 tb Ricotta cheese
1 Clove garlic; peeled and sliced
2 ts Balsamic vinegar
4 tb olive oil
; sliced
3 tb Grated Parmesan; fresh
400 g Fresh tagliatelle; (14oz)
4 tb White wine
2 Courgettes; sliced thinly

Original recipe makes 4



Bring a large pot of salted water to the boil. Fry together the oil, onion and garlic for about 4 minutes, then add the courgettes and fry again for about 10 minutes. Add the wine, boil off the alcohol fumes, then cover and simmer until soft. Then add the ham and season to taste. Toss the pasta into the boiling salted water and stir, return to the boil and boil until al dente. Drain carefully and return to the pot. Add the courgettes, the ricotta and the parmesan. Toss briefly over a high heat for a few minutes, then sprinkle with the balsamic vinegar, transfer to a serving platter and serve at once. Per serving: 739 Calories (kcal); 40g Total Fat; (50% calories from fat); 82g Protein; 6g Carbohydrate; 210mg Cholesterol; 7662mg Sodium Food Exchanges: 0 Grain(Starch); 11 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

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