Bow Tie Pasta Salad with Zucchini and Prosciutto

I adore pasta salads.  I found this recipe in a magazine which has long since been forgotten.  I do remember we were waiting for new tires to be put on the car.....but I digress.  You have some extra zucchini looking at you accusingly because you've left it lying in the crisper drawer all alone?  Here's the solution!

1 T. butter

¼ cup chopped onion

5 cups matchstick cut zucchini (about 1 pound)

1/3 cup dry white wine

¼ cup sliced green onions

¼ cup sour cream

2 T. extra virgin olive oil

1 t. kosher salt

½ t. grated lemon zest

1 t. fresh lemon juice

½ t. finely ground black pepper

1 cup diced Prosciutto

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

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 T. (about 1 minute) scraping pan to loosen browned bits. Combine wine reduction, sliced green onions and next 7 ingredients in a large bowl. Add zucchini and pasta, toss to coat.