Pasta with Prosciutto, Cherry Tomatoes, and Asiago

Pasta with Prosciutto, Cherry Tomatoes, and Asiago
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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Pasta with Prosciutto, Cherry Tomatoes, and Asiago calories by ingredient


Introduction

This quick pasta toss is all about the play of textures: crispy bits of prosciutto, snappy squash, and blistered cherry tomatoes. (Adapted from Cooking Light June 2016) This quick pasta toss is all about the play of textures: crispy bits of prosciutto, snappy squash, and blistered cherry tomatoes. (Adapted from Cooking Light June 2016)
Number of Servings: 4

Ingredients

    8 oz. uncooked whole-grain penne or rotini
    3 Tbsp. olive oil, divided
    1 oz. thinly sliced prosciutto, coarsely chopped
    1 cup chopped red onion
    8 garlic cloves, thinly sliced
    1/8 tsp. crushed red pepper
    1 medium zucchini, quartered lengthwise and sliced
    3 cups multicolored cherry tomatoes, halved
    1/2 tsp. kosher salt
    2 tsp. balsamic vinegar
    1/3 cup chopped fresh flat-leaf parsley
    2 oz. Asiago cheese, grated and divided (about 1/2 cup)

Directions

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.