Prosciutto, tomatoes and zucchini penne

By Jo cooks
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Prep time:
10min
Cooking time:
20min
Serving 4 Regular
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Ingredients

230 g  Penne pasta

2 Tbsp  Olive oil

85 g  Prosciutto, roughly chopped

1   Onion, chopped

5 cloves   Garlic, crushed

1/2 tsp  Red pepper flakes

1   Zucchini, sliced

280 g  Cherry tomatoes

2 tsp  Balsamic vinegar

28 g  Parmesan cheese, grated

2 Tbsp  Fresh parsley, chopped

1 pinch   Salt and pepper
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Instructions

Step 1

Cook the penne according to package directions and drain.

Penne pasta
Step 2

Meanwhile, heat 1 tablespoon 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.

Olive oil
Prosciutto, roughly chopped
Step 3

Add the remaining olive oil to the skillet, then add the onion, garlic and red pepper flakes and stir. Cook for about 3 minutes or until the onion is tender.

Olive oil
Onion, chopped
Garlic, crushed
Red pepper flakes
Step 4

Add the zucchini to the skillet and cook for 2 minutes, then add the cherry tomatoes. Season with salt and pepper and cook for 2 more minutes, then remove from the heat.

Zucchini, sliced
Cherry tomatoes
Salt and pepper
Step 5

Stir in the penne, balsamic vinegar, prosciutto, half of the Parmesan cheese and the fresh parsley.

Penne pasta
Balsamic vinegar
Parmesan cheese, grated
Fresh parsley, chopped
Prosciutto, roughly chopped
Step 6

Divide into 4 bowls and garnish with the remaining Parmesan cheese.

Parmesan cheese, grated

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