INGREDIENTS
Salt
3/4 lb
egg noodles
2 tbsp
olive oil
1 tsp
butter
1/4 lb
prosciutto, thinly sliced
1
yellow onion, chopped
3 cloves
garlic, minced
3
summer squash, yielding 4 cups chopped squash
Salt and pepper
4
eggs
1 cup
grated Parmesan cheese (plus more for topping)
1 tsp
lemon zest
1/2 cup
basil leaves, sliced thin*