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Home / Recipes
30 minutes
4.19 from 32 votes
16 Comments

Penne with Prosciutto, Tomatoes and Zucchini

Jump to RecipePrint Recipe
  • 1926
by: Joanna Cismaru
07.21.20

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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.

overhead of a plate of Penne with Prosciutto with a fork

Penne with Prosciutto, Tomatoes and Zucchini

Do you have those recipes that you absolutely cannot wait to make and bite into? This was it for me, I saw this on the cover of Cooking Light magazine and I was hooked. I loved the simplicity of it and of course the ingredients. While I love zucchini and cherry tomatoes, in my eyes the star of this dish really is the crispy prosciutto.

You see, how great is this dish loaded with zucchini and tomatoes. I heard somewhere once that if you want to make simple healthy changes in your diet while not giving up the things you love the most, pasta being one of those things for me, you can make small changes like take half the pasta you would normally eat and replace it with vegetables, in this instance zucchini and tomatoes.

While I still love my pasta in meaty sauces and laden with cheese, I have to say that this dish really did it for me. It’s simply bursting with flavor, the cherry tomatoes and balsamic vinegar absolutely brightens the whole dish up, and the prosciutto really worked here, it gave this dish that extra edge. All you need is a bit of Parmesan cheese, because let’s face it, pasta without cheese is really boring so let’s not even go there.

I’m actually putting this dish into the “mind was blown” category, that’s how much I loved it! And all for 430 calories a serving, can you even believe it?

overhead of a pot of Penne with Prosciutto with a serving spoon

Ingredients In Penne with Prosciutto, Tomatoes and Zucchini

  • Pasta – I used penne today but you can use any small shaped pasta you’d like!
  • Olive oil – We want something nice and neutral tasting to crisp up our prosciutto and saute our veggies.
  • Prosciutto – Chopped up roughly to be crisped up.
  • Veggies – Onion, zucchini, and cherry tomatoes.
  • Garlic – Use as much or little as you like.
  • Red pepper flakes – For heat in our dish, feel free to add as much or as little of this ingredient as you’d like.
  • Vinegar – Balsamic vinegar for depth of flavor and acidity.
  • Cheese – Parmesan cheese shredded up finely.
  • Parsley – Fresh as always, chopped up and sprinkled over top liberally.
  • Seasoning – Salt and pepper.

How To Make Penne with Prosciutto, Tomatoes and Zucchini

  1. Cook the pasta: Cook the penne according to package directions and drain.
  2. Crisp the prosciutto: 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.
  3. Sauté the sautéables: 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.
  4. Assemble the penne: 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.
  5. Finish the dish: Divide into 4 bowls and garnish with the leftover Parmesan cheese.

Is This Dish Good Cold?

It is in fact just as tasty cold as it is hot! Who would have thought? Feel free to store it in the fridge till ready to eat for a great pasta salad side dish.

What Else Can I Use In This Dish?

You can use whatever you’d like in this delicious penne dish. Consider it a blank canvas for creating whichever flavors you’d like!

  • Mushrooms
  • Peas
  • Eggplant
  • Carrot
  • Any small shaped pasta you’d like
  • Bacon instead of prosciutto
overhead of a plate of Penne with Prosciutto with a fork

Storing Leftover Penne

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.

Craving More Pasta Recipes: Try These:

  • Roasted Red Pepper And Pecan Pesto Penne
  • Penne with Cream and Smoked Salmon
  • Tomato Basil and Spinach Penne
  • Leftover Ham And Cheese Penne
  • Baked Penne With Italian Sausage
  • Crack Chicken Penne
  • Cheesy Taco Pasta

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overhead shot of a serving spoon resting in a pot of penne with prosciutto tomatoes and zucchini

Penne with Prosciutto, Tomatoes and Zucchini

4.19 from 32 votes
Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Author: Joanna Cismaru
Serves: 4
Print Pin Rate
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.

Equipment

  • 12-inch Cast Iron Skillet

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
  • 1/2 teaspoon red pepper flakes
  • 1 medium zucchini quartered lenghtwise and sliced
  • 10 ounce cherry tomatoes cut in half
  • 1/4 teaspoon salt or to taste
  • 1/4 teaspoon pepper or to taste
  • 2 teaspoon balsamic vinegar
  • 1 ounce parmesan cheese grated
  • 2 tablespoon fresh parsley chopped
US Customary – Metric

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.

Recipe Notes

  1. This recipe can be made with any type of small pasta.
  2. This penne dish is great served both warm or cold.
  3. 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.
  4. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition Information:

Calories: 430kcal (22%)Carbohydrates: 51g (17%)Protein: 14g (28%)Fat: 18g (28%)Saturated Fat: 5g (31%)Cholesterol: 18mg (6%)Sodium: 422mg (18%)Potassium: 516mg (15%)Fiber: 3g (13%)Sugar: 6g (7%)Vitamin A: 735IU (15%)Vitamin C: 30.7mg (37%)Calcium: 127mg (13%)Iron: 1.8mg (10%)
Course:Dinner, Lunch, Main Course
Cuisine:American
Keyword:pasta, prosciutto, zucchini
Tried this recipe? Rate it belowtag @jocooks on instagram and hashtag it #jocooks!
  • 1926

Meet Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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Comments

  1. Kelli says

    September 18, 2020 at 9:43 am

    This was awesome and easy to make. I used bacon in this recipe. Thanks Jo! This is my 5th recipe ive tried from you and its making me enjoy cooking, especially using fresh ingredients.

    Reply
    • jo says

      September 18, 2020 at 10:10 am

      My pleasure, I’m glad you’re enjoying my recipes. 🙂

      Reply
  2. Sandy okeefe says

    February 6, 2020 at 4:14 am

    Thanks Jo
    Absolutely delish !!
    cherry tomatoes have a lovely sweet flavour and really made the difference in this dish.

    i

    Reply
  3. Angela says

    October 7, 2019 at 4:15 pm

    5 stars
    Jo! Your recipes NEVER disappoint!! I made this tonight exactly as written. It was easy & delicious! Another wonderful recipe to add to my rotation! Thank you!!

    Reply
    • jo says

      October 7, 2019 at 4:30 pm

      My pleasure, Angela. Just happy you liked it!

      Reply
  4. Emily says

    April 12, 2019 at 1:08 pm

    5 stars
    So flavoursome we loved it! For me, I’d reduce the chilli a Lille but that’s personal taste, my other half loved the heat. Definitely make it again!

    Reply
  5. Ruth Bertovich says

    October 19, 2017 at 9:01 am

    5 stars
    I have made this recipe several times and have served it hot, room temp. and cold. All were wonderful!

    Reply
    • Joanna Cismaru says

      October 19, 2017 at 11:34 am

      That’s great, so happy you like it!

      Reply
  6. in sticker says

    April 27, 2017 at 9:46 pm

    4 stars
    Delicious. Nice and good taste.
    I like it

    Reply
  7. Mary says

    February 15, 2017 at 11:42 am

    5 stars
    Made for dinner last night. Huge hit!! So delish. I doubled recipe and also added fresh mushrooms. Thanks for posting.

    Reply
    • Joanna Cismaru says

      February 15, 2017 at 2:54 pm

      Glad you liked it!

      Reply
  8. Renae says

    September 28, 2016 at 6:39 am

    5 stars
    Wow. This was delish. I made last night. So easy. The flavors are awesome. Perfect for a fast dinner.

    Reply
    • HvyMtlGma says

      March 25, 2020 at 6:18 pm

      5 stars
      This was amazing! I followed your recipe exactly except I didn’t have cherry tomatoes so i used one can of fire roasted tomatoes. As suggested, I also threw in some fresh spinach, mushrooms, basil and oregano from the garden (not enough ripe tomatoes at this time lol). The husband said ‘that one’s a keeper!’ We were also eating it like bruschetta just with bread. It’s my first time on your site and WOW!!! I’ll be back!! Thanks so much for a terrific recipe! Bon apetite!!!

      Reply
      • Jo Cooks Team says

        March 26, 2020 at 9:41 am

        That’s so great to hear! Sounds fantastic 🙂

  9. JenerousPlates says

    September 5, 2016 at 6:19 pm

    Oh this looks amazing! Can’t wait to try 🙂

    Reply
  10. mila says

    June 1, 2016 at 10:55 pm

    I used to make a pasta with a CREAMY prosciutto sauce and it MIND BLOWING! I love it when I have leftovers that I cannot wait to eat. Typically they are classic Russian dishes..but every once in awhile…a dish like this makes me drool and pant for the leftovers 🙂 Great recipe!

    Reply

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I'm Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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