Once water is boiling, add pasta and cook until al dente, 8-10 minutes. Reserve 1/2 cup of pasta water.

While pasta cooks, prepare the ingredients.

Trim zucchini ends, halve lengthwise, and cut into 1/2” half-moons

Trim and thinly slice green onions on an angle, keeping white and green portions separate.

Halve lemon lengthwise. Cut one half into wedges and juice the other half.

Line a plate with a paper towel. Place a large non-stick pan over medium heat and add 1/2 tsp. olive oil. Working in batches, add prosciutto to hot pan in a single layer. Cook until crispy, 1-2 minutes per side. Transfer prosciutto to towel-lined plate. When cool enough to handle, break into bite-sized pieces. Reserve pan; no need to wipe clean.

Place a large non-stick pan over medium-high heat. Add 2 tsp. olive oil and zucchini to hot pan. Stir occasionally until lightly browned and tender, 4-5 minutes.

Add peas, green onion bottoms, 1/4 tsp salt and a pinch of pepper and cook 2 minutes.

Add alfredo sauce, cooked pasta, and 2 tablespoons water to the pan. Bring to a simmer.

If too dry, add remaining pasta cooking water 1 Tbsp. at a time until desired consistency is reached.

Plate dish as pictured on front of card, topping with green onion bottoms and parmesan. Serve with lemon wedges. Bon appétit!