Pasta with Prosciutto, Cherry Tomatoes, and Asiago
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
8 oz. uncooked whole-grain penne or rotini3 Tbsp. olive oil, divided1 oz. thinly sliced prosciutto, coarsely chopped1 cup chopped red onion8 garlic cloves, thinly sliced1/8 tsp. crushed red pepper1 medium zucchini, quartered lengthwise and sliced3 cups multicolored cherry tomatoes, halved1/2 tsp. kosher salt2 tsp. balsamic vinegar1/3 cup chopped fresh flat-leaf parsley2 oz. Asiago cheese, grated and divided (about 1/2 cup)
Cook pasta according to package directions; drain.
2. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add prosciutto; cook 3 minutes or until crisp. Remove prosciutto from pan. Add remaining 2 tablespoons oil to pan. Add onion, garlic, and pepper; sauté 4 minutes. Add zucchini; cook 1 minute. Add tomatoes and salt; cook 3 minutes. Stir in pasta and vinegar; cook 30 seconds. Remove pan from heat; stir in parsley and 1 ounce cheese. Divide pasta mixture among 4 bowls; top with prosciutto and remaining 1 ounce cheese.
Serving Size: makes four 1-3/4 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user REJOYCE429.
2. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add prosciutto; cook 3 minutes or until crisp. Remove prosciutto from pan. Add remaining 2 tablespoons oil to pan. Add onion, garlic, and pepper; sauté 4 minutes. Add zucchini; cook 1 minute. Add tomatoes and salt; cook 3 minutes. Stir in pasta and vinegar; cook 30 seconds. Remove pan from heat; stir in parsley and 1 ounce cheese. Divide pasta mixture among 4 bowls; top with prosciutto and remaining 1 ounce cheese.
Serving Size: makes four 1-3/4 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user REJOYCE429.
Nutritional Info Amount Per Serving
- Calories: 427.2
- Total Fat: 17.9 g
- Cholesterol: 15.0 mg
- Sodium: 645.3 mg
- Total Carbs: 52.9 g
- Dietary Fiber: 9.3 g
- Protein: 15.0 g
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