Cheesy Sheet Pan Farfalle & Zucchini Bake with Crispy Prosciutto

Difficulty Level: Easy

Total Time: 1 hour

Serving Size: 4 servings

Ingredients:

• 1/2 lb. farfalle

• 1 medium green zucchini, cubed

• 1 medium yellow zucchini, cubed

• 1/4 cup olive oil

• 4 garlic cloves, minced

• Salt & red chili flakes to taste

• 4 tbsp. butter

• Juice of 1 lemon

• 2-4 slices prosciutto, torn

• 1 cup Provolone Piccante or Parmigiano Reggiano, grated

• 1-2 cups smoked Scamorza or mozzarella, shredded

• Torn basil for garnish

• Italian seasoning to finish

Directions:

1. Heat the oven to 375°F and bring a large pot of water to a boil.

2. Meanwhile, add the green and yellow zucchini to a large mixing bowl. Drizzle with olive oil, then add the minced garlic, salt and chili flakes to taste. Mix together and set aside.

3. Once the water comes to a boil, add plenty of salt. Cook the pasta until it’s slightly less than al dente.

4. Add the farfalle to a large pot or pan. Add the butter, lemon juice and provolone. Toss to combine then pour onto a baking sheet.

5. Top the farfalle with the smoked Scamorza, zucchini and torn prosciutto.

6. Bake in the oven for 15-20 minutes until the cheese has fully melted and prosciutto begins to crisp.

7. Remove from oven and top with fresh basil and seasoning of your choice.