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.
Servings 4 servings
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
- 1/2 cup chicken stock sodium free
- 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 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.
Calories: 640kcal | Carbohydrates: 65g | Protein: 24g | Fat: 43g | Saturated Fat: 21g | Cholesterol: 108mg | Sodium: 869mg | Potassium: 830mg | Fiber: 4g | Sugar: 8g | Vitamin A: 2270IU | Vitamin C: 35.5mg | Calcium: 381mg | Iron: 2mg