Name: Penne with Prosciutto, Cherry Tomatoes and Zucchini
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
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 lengthwise 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

Discover > Texas Recipes > How to Make Penne with Prosciutto, Cherry Tomatoes and Zucchini

Whenever I saunter into a local farmer’s market in summer, aka tomato season, not filling up my bag with every possible variety of tomato seems almost sacrilegious. Before I know it, my fridge is stuffed with all hues and sizes of red, and I have no choice but to incorporate tomato into every dish I make. Then begins an endless saga of every possible Caprese-salad riff off, from Caprese sandwiches to mini Caprese bites. But after a few dozen tomato salads, I’m out of inspiration and also craving for something carby and meaty, but also summery and refreshingly light. And the dish that I turn to – one that satisfies this challenging permutation of cravings - is penne with prosciutto, cherry tomatoes, and cucumber.

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This healthy-ish pasta (how long does pasta last?) is zingy, bright, and delightfully summery with delicate hints of umami. The mildly meaty, salty flavor of prosciutto, does not overpower but rather complements the heady tartness of cherry tomatoes, sweet unextravagant earthiness of zucchini, and creamy nuttiness of parmesan, all combined with the tender chewiness of penne.

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Savor the flavors of the Mediterranean with our delightful recipe - cod wrapped in Parma ham, accompanied by a cherry tomato and olive traybake.

This summer pasta recipe substitutes butter-rich sauce – the star of any winter pasta – with a few tablespoons of pasta water. Pasta water adds a thick starchy body to the dish which helps the different flavors coating the bottom of the pan emulsify into a sauce-like texture and coat the pasta, to infuse all those flavors into the superabsorbent penne.

Making Penne with Prosciutto, Cherry Tomatoes, and Cucumber

Cook the Pasta

Bring 4 quarts of well-salted water to a boil over medium-high heat. Stir penne into it. Cook for 8 to 10 minutes, stirring occasionally, or until pasta is cooked al dente. Once cooked, drain the pasta and keep aside.

Cook Proscuitto with Cherry Tomatoes and Cucumber

Heat oil in a large skillet over medium-high heat. Add prosciutto and saute for 2 to 3 minutes, or until lightly crisp. Add garlic, onion, and red chili flakes. Mix and cook for another 2 to 3 minutes, or until the onion is soft. Then add zucchini and cherry tomatoes. Season with salt and pepper and cook for 2 more minutes.

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Mix Cooked Penne with Prosciutto, Cherry Tomatoes, and Zucchini

Remove prosciutto, cherry tomato, and zucchini mix off the heat. Add penne and mix gently until well combined. Top off with fresh parsley and a generous grating of parmesan, and serve!

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Mix Cooked Penne with Prosciutto, Cherry Tomatoes, and Zucchini

Yield: 4

Author: Bea Padilla

Penne with Prosciutto, Cherry Tomatoes and Zucchini

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

A fresh, zingy, bright, and delightfully summery pasta with prosciutto, cherry tomatoes and zucchini with delicate hints of umami.

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

Nutrition Facts

Calories

426.38

Fat

18.46

Sat. Fat

5.19

Carbs

50.85

Fiber

3.36

Net carbs

47.49

Sugar

5.77

Protein

14.4

Sodium

422.01

Cholesterol

18.85

How to Make Penne with Prosciutto, Cherry Tomatoes and Zucchini