Farfalle With Zucchini And Prosciutto

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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)

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