Farfalle With Zucchini And Prosciutto

• 1 tablespoon butter
• 1/4 cup chopped onion
• 5 cups matchstick-cut zucchini (about 1 pound)
• 1/4 cup dry white wine
• 1/4 cup thinly sliced green onions
• 1/4 cup reduced-fat sour cream
• 2 tablespoons extravirgin olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon grated lemon rind
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon freshly ground black pepper
• 2 ounces prosciutto, cut into thin strips (about 1 cup)
• 7 cups cooked farfalle (about 1 pound uncooked bow tie pasta)

1. Melt butter in a large nonstick skillet over medium-high heat. Add onion; saute 2 minutes or until brown. Add zucchini; saute 2 minutes. Remove zucchini mixture from pan. Add wine to pan; cook until reduced to 1 tablespoon (about 1 minute), scraping pan to loosen browned bits. Combine wine reduction, sliced green onions, and next 7 ingredients (through prosciutto) in a large bowl. Add zucchini and pasta; toss to coat.

butter, onion, matchstick, white wine, green onions, sour cream, extravirgin olive oil, kosher salt, lemon rind, lemon juice, freshly ground black pepper, pasta

Taken from www.myrecipes.com/recipe/farfalle-with-zucchini-prosciutto (may not work)