Serves 4
Ingredients
- 1 large onion, diced
- 2 carrots, peeled and sliced thinly
- 4 sticks celery, sliced thinly
- 3 cloves garlic, crushed
- 700g champagne ham, cubed
- Olive oil
- 5 large vine ripened tomatoes, peeled and diced
- 4 large button mushrooms
- 2 zucchini, cubed
- Zest of 2 lemons and juice
- 1 packet Fianna Versuviana Pasta, cooked
- Parmesan cheese and parsley to garnish
Method
Fry off the onion, carrot, celery, garlic and ham in olive oil until the carrots are tender and the ham is browned, add the zucchini, mushrooms, lemon zest and tomatoes, cook until the juice has reduced and the zucchini is soft. Remove from the heat, add warm pasta and lemon juice, season to taste, serve hot and garnish with chopped parsley and parmesan cheese.
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