Ciao Positano!

WORDS:: Chyka Keebaugh

PHOTOS:: Lisa Atkinson

 

Positano is one of my favourite places to rest my weary feet in!

The views, the flowers, the beaches and the food are all just so amazing I wish I could take you all in my suitcase! As I spend the next few weeks travelling I want to share with you some favourite spots of mine, and this week it’s a quaint little town on the Amalfi coast of Italy…

My very favourite hotels to stay in Positano...

  • La Sirenuse
  • Eden Roc
  • Villa Treville
  • Villa Rosa

My very favourite restaurants to eat at in Positano...

  • Max
  • Da Vincenzo
  • Ristorante Saraceno
  • La Tagliata
  • Il Ritrovo 

When in Italy, do as the Italians do right?! So pasta it is! Zucchinis are a versatile vegetable and so easy to cook with, having it through pasta gives a creamy pasta a little health boost (and I know we can all do with that every now and again). Quick to make and delicious, this simple pasta is a real winner at my house.

Zucchini Prosciutto Spaghetti

Ingredients:

  • 400g dried thin spaghetti pasta
  • 250g prosciutto, cut into thin strips
  • 1 small brown onion, coarsely chopped
  • 2 garlic cloves, crushed
  • 3 large zucchini, trimmed, coarsely grated
  • 40g (1/2 cup) shredded parmesan
  • Shaved parmesan and parsley, to serve

Method

  1. Cook the pasta in a large saucepan of salted boiling water until al dente. Drain and return to the pan.
  2. Meanwhile, cook the prosciutto and onion in a large frying pan over medium-high heat for 5 minutes or until onion softens. Add the garlic and zucchini and cook, stirring, for 2-3 minutes or until the zucchini softens slightly. Cook for 2-3 minutes or until heated through.
  3. Add the zucchini mixture and shredded parmesan to the pasta and toss to combine. Divide among serving dishes and top with shaved parmesan and parsley. Season with pepper.

 

Credits: Images via pinterest