• Antoinette

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.

Serve hot!

Enjoy! 😉

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