Sweet peaches, creamy mozzarella and salty prosciutto are divine when tossed with pasta, spinach and a lemony dressing. If you can find doughnut peaches, in season now, they are perfect for this recipe.
8 oz shell pasta
2 stalks celery
2 medium zucchini
7 tbsp olive oil
1/2 tsp crushed red pepper
2 cups baby spinach
8 oz fresh mozzarella
3 oz prosciutto
Cook the pasta according to package directions until al dente. Drain and rinse under cold running water. Meanwhile, zest and juice the lemon. Slice the celery finely.
Cut the zucchini lengthwise into thin slices. Brush with 2 tbsp oil. Cut the peaches in half and remove the pits. Brush the cut sides with 1 tbsp oil. Heat a grill or grill pan without oil or butter and grill the zucchini 4 min., turning halfway, or until softened and grill marks form. Grill the peaches, cut side down, 2 min.
In a large bowl, whisk together the lemon zest, 2 tablespoons lemon juice, crushed red pepper, celery and remaining oil. Season with pepper and salt (in moderation). Add the pasta and spinach and toss to coat. Slice the mozzarella into pieces and slice the prosciutto. Scatter over the salad with the grilled zucchini and peaches.