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
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