I feel like it has been forever since I have posted a recipe. My apologies!
I am such a fan of recipes that take close to nothing to put together. Sometimes pastas that are a bit lighter than the traditional pasta are good too. I loved this recipe so much that I had to make it twice in one week. The neat thing about this dish is that you can eat it both hot and cold!
As I was cooking this recipe I couldn’t help but to munch on the prosciutto. I love love love it! Good thing no one was in the kitchen with me today, I would have gotten yelled at! ;-p
This does make quite a bit so I was happy to know I could bring it to work the next day for leftovers 🙂
Okay, now I think I might have to make this AGAIN because I am drooling looking at these pictures!
Nom nom nom.
Ingredients
- 8 ounces penne pasts
- 2 tablespoons extra virgin olive oil
- 3 ounces prosciutto, roughly chopped
- 1 small white onion, diced
- 5 cloves garlic, minced
- ½ teaspoon red pepper flakes
- 1 medium zucchini, quartered lengthwise and sliced
- 10 ounces cherry tomatoes, halved
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
- 1 ounce parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
Instructions
- Cook the pasta in a pot of salted boiling water according to the package directions. Drain and pour the pasta to a large bowl or container.
- Meanwhile, in large skillet heat 1 tablespoon olive oil to medium heat. Add the prosciutto and cook until crisp, or about 2 minutes. Remove the prosciutto from the skillet and set aside on a plate lined with paper towel.
- Add the remaining tablespoon of olive oil to the skillet followed by onion, garlic and red pepper flakes. Cook for about 3 minutes, or until the onion becomes tender.
- Add the zucchini to the skillet and cook for about 2 minutes. Add the tomatoes, salt and pepper. Continue cooking for about 2 minutes, then remove from the heat.
- To the skillet, add cooked penne, balsamic vinegar, prosciutto, half of the parmesan cheese and the parsley.
- Serve in a bowl or plate and top with extra parmesan and parsley if desired.
Notes
Adapted from Jo Cooks
