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.
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?
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
- Cook the pasta: Cook the penne according to package directions and drain.
- 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.
- 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.
- 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.
- 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
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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Penne with Prosciutto, Tomatoes and Zucchini
Equipment
Ingredients
- 8 oz penne pasta or any other pasta such as bowties or elbow
- 2 tbsp olive oil
- 3 oz prosciutto roughly chopped
- 1 small onion chopped
- 5 cloves garlic minced
- 1/2 tsp red pepper flakes
- 1 medium zucchini quartered lenghtwise and sliced
- 10 oz cherry tomatoes cut in half
- 1/4 tsp salt or to taste
- 1/4 tsp pepper or to taste
- 2 tsp balsamic vinegar
- 1 oz parmesan cheese grated
- 2 tbsp fresh parsley chopped
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
- 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.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
