Penne with Prosciutto, Tomatoes and Zucchini
Made by @jocooks 
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins 
This Penne with Prosciutto, Tomatoes and Zucchini can be on your dinner table in 30 minutes. Crispy bits of prosciutto, zucchini and blistered cherry tomatoes is what makes this penne incredibly delicious.
Servings: 4
Calories: 314 kcal
Author: Joanna Cismaru
Ingredients
8 oz penne pasta
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 lenghtwise 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
Instructions
Cook the penne according to package directions and drain.
Meanwhile heat 1 tbsp 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.
Add the 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 the leftover Parmesan cheese.
Recipe Notes
This penne dish is great served both warm or cold. 
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
18,334 likes
  • healthyfoodadvicePenne with Prosciutto, Tomatoes and Zucchini
    Made by @jocooks
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    This Penne with Prosciutto, Tomatoes and Zucchini can be on your dinner table in 30 minutes. Crispy bits of prosciutto, zucchini and blistered cherry tomatoes is what makes this penne incredibly delicious.
    Servings: 4
    Calories: 314 kcal
    Author: Joanna Cismaru
    Ingredients
    8 oz penne pasta
    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 lenghtwise 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
    Instructions
    Cook the penne according to package directions and drain.
    Meanwhile heat 1 tbsp 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.
    Add the 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 the leftover Parmesan cheese.
    Recipe Notes
    This penne dish is great served both warm or cold.
    Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

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