Zucchini Noodles with Prosciutto di San Daniele
1 tablespoon butter
6 sage leaves
1 tablespoon olive oil
1 pound zucchini, cut spirally into “noodles”
3 small cloves garlic, minced
In a large non-stick skillet, over medium heat, melt butter. Add sage, cooking until leaves are browned. Add oil, zucchini, garlic, salt and pepper.
Cook, stirring frequently, about 5 minutes until “noodles” are cooked through. Add cheese; toss.
Transfer noodles onto a small platter. Add prosciutto ribbons. Top with additional cheese, if desired.
Makes 2 servings
into 1-inch wide ribbons
¼ teaspoon salt
¼ teaspoon black pepper
¼ cup grated Grana Padano
4 slices Prosciutto di San Daniele, cut
Authentic Prosciutto di San Daniele paired with zucchini noodles offer a mouthwatering, gluten-free alternative to regular pasta.