Spaghetti with Zucchini, Prosciutto and Leaves

Preparation time: 15 Minutes | Cooking time: 10 Minutes | Serves: 2

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  • 1 packet Slendier Spaghetti Style
  • 2 tbs extra virgin olive oil
  • 1 clove garlic, crushed
  • 4 slices prosciutto, finely shredded
  • 1 small zucchini, thinly sliced
  • ½ cup light cream
  • 2 tbs freshly grated parmesan, plus extra to serve
  • 2 Brussels sprouts, leaves separated and finely chopped
  • ½ cup rocket, roughly chopped
  • ½ cup flat-leaf parsley, chopped
  • 2 tsp pesto


  1. Prepare the Slendier Spaghetti Style according to the instructions on the packet. Drain well and pat dry between layers of paper towel. Chop the spaghetti once or twice with a knife to separate and set aside until needed.
  2. Place a large, non-stick frypan over medium–high heat. Add the olive oil, garlic and prosciutto and fry quickly until just softened, about 1 minute.
  3. Add the zucchini slices and fry on both sides until lightly caramelised and starting to soften, about 2 minutes. Add the cream, parmesan and drained spaghetti, stir and warm through.
  4. Take the pan off the heat, add the Brussels sprout leaves, rocket and parsley. Stir gently to combine. Season to taste.
  5. Divide the spaghetti between two shallow serving bowls. Dot a little pesto over the top of each and finish with a little extra parmesan.

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