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Creamy Prosciutto Pasta with Zucchini and Grape Tomatoes

October 26, 2016 by Olya 5 Comments

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Creamy Prosciutto Pasta with Zucchini and Grape Tomatoes is a quick weeknight meal that is not overly heavy and can bring a variety to your usual meal routine. This pasta with vegetables dish is perfect one to make during the busy work week. You simply can’t go wrong with this flavorful penne recipe full of veggies and cheese!
Creamy Prosciutto Pasta with Zucchini and Grape Tomatoes is a quick weeknight meal that is not overly heavy and can bring a variety to your usual meal routine. You simply can’t go wrong with this flavorful pasta recipe full of veggies and cheese.

Healthy Ingredients for Creamy Prosciutto Pasta

I love quick, simple and healthy pasta recipes like this. To make this pasta with prosciutto and zucchini, you will be needing sliced zucchini, halved grape tomatoes, fresh thyme and a little bit of sage.
Healthy Ingredients for Creamy Prosciutto Pasta

How to not overcook prosciutto

A little cured ham by the name of Prosciutto and some garlic are sautéed together in the pan.

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.
Creamy pasta, Prosciutto, Zucchini, Grape Tomatoes, parmesan, dinner, pasta, vegetables and pasta

What kind of pasta to use for Creamy Prosciutto Pasta

Now let’s add some pasta and the magic formula is complete. In this pasta with prosciutto and zucchini recipe, I’m using penne pasta, but I can also see how good spaghetti will work here. Nowadays there are so many varieties of pasta that choices are almost endless.

To make Creamy Prosciutto Pasta gluten free

Use either quinoa penne or brown rice penne.
Creamy Prosciutto Pasta with Zucchini and Grape Tomatoes

How to make sauce for Prosciutto Pasta with Zucchini and Grape Tomatoes

The creamy sauce is simple and takes less time to prepare than the pasta itself: just add heavy cream, sodium free chicken stock and cheese.

And I like to use Parmesan for its ability to thicken the sauce mixture so well. If the sauce is too thick, you can add 1/4 cup more of chicken stock. Taste to see if more seasoning is needed with more liquid (if using sodium free chicken stock).
Creamy Prosciutto Pasta with Zucchini and Grape Tomatoes

How to serve Creamy Prosciutto Pasta

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.

Hungry for more tasty pasta dishes? If so, I have a variety of delicious pasta recipes on this site:
Cheesecake Factory’s Louisiana Chicken Pasta
Pasta Bolognese Ala Vodka
Spicy Pasta in Creamy Parmesan Wine Sauce

Creamy Prosciutto Pasta with Zucchini
Print Recipe
5 from 1 vote

Creamy Prosciutto Pasta with Zucchini and Grape Tomatoes

Creamy Prosciutto Pasta with Zucchini and Grape Tomatoes is a quick weeknight meal, full of fresh veggies that is not overly heavy and can add a variety to your usual meal routine.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: American
Keyword: creamy prosciutto pasta, pasta with vegetables
Servings: 4 servings
servings
Author: Olya

Ingredients

Pasta and Vegetables Preparation:

  • 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

Creamy Sauce:

  • 1/2 cup chicken stock sodium free
  • 1 cup heavy cream
  • 1 cup Parmesan cheese shredded

Instructions

  • 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 chicken stock and heavy cream to the skillet with zucchini and bring it to a boil. Add tomatoes. 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.
Nutrition Facts
Creamy Prosciutto Pasta with Zucchini and Grape Tomatoes
Amount Per Serving
Calories 640 Calories from Fat 387
% Daily Value*
Fat 43g66%
Saturated Fat 21g131%
Cholesterol 108mg36%
Sodium 869mg38%
Potassium 830mg24%
Carbohydrates 65g22%
Fiber 4g17%
Sugar 8g9%
Protein 24g48%
Vitamin A 2270IU45%
Vitamin C 35.5mg43%
Calcium 381mg38%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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Filed Under: All Recipes, Main Dishes, Most Popular, Pasta Tagged With: prosciutto, Tomato, zucchini

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Reader Interactions

Comments

  1. Wanda

    October 15, 2020 at 3:37 pm

    My family and myself loved this recipe.

    Reply
  2. Angie

    May 17, 2017 at 4:47 pm

    Can you tell me at which point you add the tomato? Thanks 🙂

    Reply
    • Lyndsay

      May 28, 2017 at 5:36 pm

      I wondered the same thing. I added them just at the end to warm them through and it was delicious! If you want them cooked more, maybe add them toward the end of the zucchini step. ?

      Reply
      • Olya at Whatsinthepan

        May 18, 2017 at 5:20 pm

        I updated the instructions to reflect tomatoes being added in step 4.

        Reply
    • Olya at Whatsinthepan

      May 29, 2017 at 5:19 pm

      Tomatoes are added right after adding milk and heavy cream to the skillet with zucchini (and once it’s brought up to the boiling point). That way they will stay in tact and won’t be too mushy.

      Reply

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