A “Penne” for your thoughts?
Spicy Penne Prosciutto with Zucchini and Tomatoes
8 oz. penne pasta
2 tbsp. olive oil
1 tbsp. Butter
3 oz. prosciutto, roughly chopped
1 small onion, chopped
4 cloves garlic, minced
2 tsp. Red pepper flakes
1 medium zucchini, sliced and cubed
10-12 cherry tomatoes cut in half
1/2 cup Parmesan cheese
3 tsp. Balsamic vinegar
2 tsp. Dried parsley
Salt and Pepper to taste
Cook the penne according to package directions and drain and set aside.
Heat 1 tbsp. of the olive oil in a large skillet over medium to high heat. Add the prosciutto and cook for approx. 2 minutes each side or until crisp. Remove the prosciutto from the skillet and set on paper lined plate.
Add the remaining 1 tbsp. of olive oil to the skillet. Allow to heat up and then add the chopped onion, garlic and red pepper flakes and stir. Cook for about 3 minutes or until the onion is tender.
Add the zucchini to skillet and butter and allow to cook approx. 5 minutes or until zucchini tender. Add tomatoes and season with salt and pepper and cook for approx. 2 more minutes then remove skillet from heat.
Stir in the penne, balsamic vinegar, prosciutto, Parmesan cheese and the parsley.