Penne Zucchini Pasta
prep time
15-20 minutescook time
10 minutesIngredients
8 oz penne pasta
2 tablespoons olive oil
3 oz pack Niman Ranch Prosciutto, roughly chopped
1 small onion, chopped
5 cloves garlic, minced
1/2 teaspoon red pepper flakes
1 medium zucchini, quartered lengthwise and sliced
10 oz cherry tomatoes, cut in half
2 teaspoons balsamic vinegar
Salt and pepper to taste
1 oz Parmesan cheese, grated
2 tablespoons fresh parsley, chopped
Cooking Instructions
- Cook the penne according to package directions and drain.
- 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.
- Add the remaining 1 tablespoon of olive oil to the skillet, chopped onion, garlic and red pepper flakes and 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 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.
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