Penne with Prosciutto, Tomatoes and Zucchini
User Reviews
4.3
-
Prep Time
10 mins
-
Cook Time
20 mins
-
Total Time
30 mins
-
Servings
4
-
Calories
430 kcal
-
Course
Main Course, Lunch, Dinner
-
Cuisine
American
Penne with Prosciutto, Tomatoes and Zucchini
Description
This recipe starts by cooking penne pasta until tender then draining. Prosciutto is sautéed briefly until crispy and set aside. Aromatics including chopped onion, garlic, and red pepper flakes are then cooked in olive oil, followed by zucchini and halved cherry tomatoes seasoned simply with salt and pepper. The cooked penne is stirred in with balsamic vinegar, prosciutto, half the Parmesan, and chopped parsley.
The resulting dish has tender pasta combined with crispy prosciutto and soft sautéed vegetables. The balsamic vinegar adds a subtle acidic brightness that complements the savory meat and vegetables, while Parmesan cheese builds richness. Served warm or cold, it can be plated garnished with remaining Parmesan.
This dish can be made with various types of small pasta beyond penne, such as bowties or elbow macaroni. It keeps well refrigerated for several days and freezes for up to three months. Reheating can be done in the microwave or oven, even from frozen.
Ingredients
- 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 tomato cut in half
- ¼ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- 2 teaspoon balsamic vinegar
- 1 ounce Parmesan Cheese grated
- 2 tablespoon parsley chopped, fresh
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.
Notes
- This dish can be prepared with any small pasta shape like bowties or elbow macaroni.
- It is enjoyable served either warm or cold.
- Leftovers store sealed in the fridge for 3-4 days or frozen up to 3 months.
- To reheat, use a microwave or oven directly from frozen for convenience.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
You'll Also Love
