Try both yellow and green zucchini for a more attractive look. You can use either penne, gemelli, farfalle or orecchiette for the dish.

1 pound (500 grams) dried pasta

¼ cup olive oil

1 pint grape tomatoes

4 cups diced zucchini

1 teaspoon chopped garlic

½ teaspoon grated lemon rind

1 tablespoon chopped tarragon

½ cup whipping cream

1 tablespoon lemon juice

½ cup slivered prosciutto

1 cup grated Parmesan cheese

Salt and freshly ground pepper

Bring a pot of salted water to a boil, add pasta and cook until al dente. Drain, reserving ¼ cup pasta cooking water.

Heat 2 tablespoons oil in a large skillet over high heat. Add tomatoes and cook for 3 minutes or until browned and slightly collapsed. Remove from pan and reserve.Add 1 tablespoon olive oil to pan, reduce heat to medium-high and add zucchini. Sauté until zucchini turns a golden colour, about 2 minutes. Add garlic, lemon rind and tarragon and toss together. Stir in tomatoes.

Add cooked pasta to skillet and toss with zucchini mixture. Add reserved pasta cooking water and cream and toss together. Stir in lemon juice, prosciutto and half of Parmesan. Season with salt and pepper.

Drizzle with remaining 1 tablespoon olive oil. Serve with remaining Parmesan on the side. Serves 4