Penne along prosciutto,tomatoes & zucchini

Ingredients for Penne along prosciutto,tomatoes & zucchini

8 oz penne pasta

2 tbsp olive oil

3 oz prosciutto, roughly chopped

1 small onion, chopped

5 garlic cloves, minced

1/2 tsp red pepper flakes

1 medium size zucchini, quartered lengthwise and sliced

10 oz cherry tomatoes, cut in half

2 tsp balsamic vinegar

salt and pepper to taste

1 oz Parmesan cheese,grated

2 tbsp fresh parsley,chopped

Penne with prosciutto tomatoes and zucchini

Steps for cooking Penne along prosciutto,tomatoes & zucchini

Cook the penny according to package directions and drain.

Meanwhile heat 1 tbsp of olive oil in a large skillet over medium-high heat.

Add the prosciutto and cook for about 2 minutes until crisps.Remove the prosciutto from skillet and set aside.

Add 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 leftover Parmesan cheese.

this Penne dish is great served both warm and cold.

Nutritional information for Penne with prosciutto,tomatoes and zucchini

Cholesterol: 58mg

Fat: 11.4g

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