Summer Linguine

It's hot here in the middle of the desert, real HOT! I came home from work today to a bag full of beautiful zucchini from my MIL's garden. Immediately I was racking my brain trying to figure out what to make. It's so hot that we wanted something light so I decided to make pasta. This dish came together in a flash and the flavors were incredible.

First, I started a pot of water on high heat to get it boiling. While waiting for that I chopped up one large zucchini, 2 portabellini, garlic, shallot, prosciutto and a handful of sun dried tomatoes (Reserve that oil!) . I put a saute pan over medium heat and added a generous helping of olive oil. I sauteed the garlic, shallot and prosciutto until fragrant and the prosciutto started to crisp up. By this time the water was boiling good and I threw in a handful of salt and a pound of linguine. I added the shrooms and the zucchini to the saute pan, seasoned it with salt, pepper and tossed it all together, sauteeing until the zucchini was cooked through. I decided I wanted a little heat so I threw in some crushed red pepper flakes. I drained the cooked pasta and poured it into a serving bowl. I topped the pasta with the reserved olive oil from the sun dried tomatoes, the juice of one lemon, lots of freshly grated parmigiano reggiano, chopped basil and the sun dried tomatoes. Add the contents of the saute pan and toss well. Enjoy!