Looking for a quick weeknight family meal? Well, you can’t go wrong with this flavorful penne dish, full of veggies and cheese.
We are talking about zucchini, grape tomatoes, fresh thyme and a little bit of sage.
How about a little cured ham by the name of Prosciutto and some garlic?
Now let’s add some pasta and the magic formula is complete.
The sauce is simple and takes less time to prepare than the pasta itself: just add equal parts of heavy cream, milk and your cheese. I like to use Parmesan for its ability to thicken the sauce mixture so well.
A word of caution about Prosciutto. If overcooked, it tends to become rubbery instead of crisp. To avoid this, once the prosciutto is cooked, set it aside and then reintroduce it back into the dish at the very end (step 4 in my directions) – after mixing veggies, sauce and pasta together.
You can also drape prosciutto slices and garlic atop pasta once it’s already divided among plates. Not only will this preserve the crispiness of the prosciutto, it will make the rest of the flavors blend a lot better.
This is quick, easy, and a great dish to make during the busy work week.
- 2 tbsp olive oil
- 3 cloves garlic
- 10 oz penne pasta
- 2 oz prosciutto, thinly sliced
- 2 large zucchini, halved and thinly sliced in half circles
- 1 pint grape tomatoes (red and orange), halved
- 2 tsp fresh thyme
- 4 leaves of fresh sage
- ½ tsp salt
- 1 cup milk
- 1 cup heavy cream
- 1 cup Parmesan cheese, shredded
- Cook pasta according to the package instructions and drain.
- Heat 1 tablespoon oil in a large skillet over medium-high heat and add prosciutto and garlic. Cook for 3 minutes until prosciutto is crisp and garlic is slightly browned. Remove both from the skillet onto a plate.
- Add zucchini, fresh thyme and ½ teaspoon of salt and cook for 5 minutes total or until tender and slightly browned on both sides.
- Add milk and heavy cream to the skillet with zucchini and bring it to a boil. Once warmed up, stir in cheese and sage and mix well: the sauce will become creamy. Stir in cooked pasta, season with pepper and salt to taste. Add cooked prosciutto and garlic back to the skillet and top with Parmesan, if desired.