Penne with Prosciutto, Tomatoes and Zucchini

Name: Penne with Prosciutto, Tomatoes and Zucchini
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 serving
Ingredients: 8 ounce penne pasta; 2 tablespoon olive oil; 3 ounce prosciutto; 1 small onion; 5 cloves garlic; ½ teaspoon red pepper flakes; 1 medium zucchini; 10 ounce cherry tomatoes; ¼ teaspoon salt; ¼ teaspoon pepper; 2 teaspoon balsamic vinegar; 1 ounce Parmesan Cheese; 2 tablespoon fresh parsley

User Reviews

4.3

102 reviews

Good

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4
Calories
430 kcal
Course
Main Course, Lunch, Dinner
Cuisine
American

Penne with Prosciutto, Tomatoes and Zucchini

Joseph Powell

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This Penne with Prosciutto, Tomatoes and Zucchini can be on your dinner table in 30 minutes. Crispy bits of prosciutto, zucchini and blistered cherry tomatoes is what makes this penne incredibly delicious.

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Ingredients

Servings

8 ounce penne pasta or any other pasta such as bowties or elbow
2 tablespoon olive oil
3 ounce prosciutto roughly chopped
1 small onion chopped
5 cloves garlic minced
½ teaspoon red pepper flakes
1 medium zucchini quartered lenghtwise and sliced
10 ounce cherry tomatoes cut in half
¼ teaspoon salt or to taste
¼ teaspoon pepper or to taste
2 teaspoon balsamic vinegar
1 ounce Parmesan Cheese grated
2 tablespoon fresh parsley chopped

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Instructions

Cook the penne according to package directions and drain.
Meanwhile heat 1 tbsp of the olive oil in a large skillet over medium-high heat. Add the prosciutto and cook for about 2 minutes or until crisp. Remove the prosciutto from the skillet and set aside.
Add the remaining 1 tbsp of olive oil to the skillet, chopped onion, garlic and red pepper flakes and stir. Cook for about 3 minutes or until the onion is tender.
Add the zucchini to the skillet and cook for 2 minutes then add the tomatoes. Season with salt and pepper and cook for 2 more minutes then remove from the heat.
Stir in the penne, balsamic vinegar, prosciutto, half of the Parmesan cheese and the parsley.
Divide into 4 bowls and garnish with the leftover Parmesan cheese.

Equipments used:

Notes

This recipe can be made with any type of small pasta.
This penne dish is great served both warm or cold.
This dish will last 3 – 4 days sealed well in the fridge and up to 3 months frozen. It can be microwaved to reheat or heated up right in the oven still frozen.

Nutrition Information

Show Details

Serving 1serving Calories 430kcal (22%) Carbohydrates 51g (17%) Protein 14g (28%) Fat 18g (28%) Saturated Fat 5g (25%) Cholesterol 18mg (6%) Sodium 422mg (18%) Potassium 516mg (15%) Fiber 3g (12%) Sugar 6g (12%) Vitamin A 735IU (15%) Vitamin C 30.7mg (34%) Calcium 127mg (13%) Iron 1.8mg (10%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 430 kcal

% Daily Value*

Serving	1serving
Calories	430kcal	22%
Carbohydrates	51g	17%
Protein	14g	28%
Fat	18g	28%
Saturated Fat	5g	25%
Cholesterol	18mg	6%
Sodium	422mg	18%
Potassium	516mg	11%
Fiber	3g	12%
Sugar	6g	12%
Vitamin A	735IU	15%
Vitamin C	30.7mg	34%
Calcium	127mg	13%
Iron	1.8mg	10%