- 1 zested and juiced Lemon
- 5 coarsely grated Zucchini, Green
- 1/4 cup Herb, Mint
Preparation:Heat oil in a large frying pan. Add garlic, for 30 seconds. Add grated zucchini and lemon zest, and cook until the courgette is softened. Remove pan from heat. Cook pasta for desired time in a pan of boiling water. Add marjoram, mint, butter and warm fettuccine to the courgette mixture and, toss well to combine. Scatter over feta, then add prosciutto and lemon juice. Divide pasta among bowls and serve immediately.