Farfalle with Zucchini and Prosciutto

Ingredients

1  tablespoon  butter

1/4  cup  chopped onion

5  cups  matchstick-cut zucchini (about 1 pound)

1/4  cup  dry white wine

1/4  cup  thinly sliced green onions

1/4  cup  reduced-fat sour cream

2  tablespoons  extravirgin olive oil

1  teaspoon  kosher salt

1/2  teaspoon  grated lemon rind

1  teaspoon  fresh lemon juice

1/2  teaspoon  freshly ground black pepper

2  ounces  prosciutto, cut into thin strips (about 1 cup)

7  cups  cooked farfalle (about 1 pound uncooked bow tie pasta)

Melt butter in a large nonstick skillet over medium-high heat. Add onion; sauté 2 minutes or until brown. Add zucchini; sauté 2 minutes. Remove zucchini mixture from pan. Add wine to pan; cook until reduced to 1 tablespoon (about 1 minute), scraping pan to loosen browned bits. Combine wine reduction, sliced green onions, and next 7 ingredients (through prosciutto) in a large bowl. Add zucchini and pasta; toss to coat.