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Penne with Prosciutto, tomatoes and zucchini| Recipe of the Week

Penne with prosciutto, tomatoes and zucchini



  • 8 oz penne pasta
  • 2 tbsp olive oil
  • 3 oz prosciutto, roughly chopped
  • 1 small onion, chopped
  • 5 cloves garlic, minced
  • ½ tsp red pepper flakes
  • 1 medium zucchini, quartered lenghtwise and sliced
  • 10 oz cherry tomatoes, cut in half
  • 2 tsp balsamic vinegar
  • salt and pepper to taste
  • 1 oz parmesan cheese, grated
  • 2 tbsp fresh parsley, chopped




  1. Cook the penne according to package directions and drain.
  2. Meanwhile heat 1 tbsp of the olive oil in a large skillet over medium-high heat. Add the prosciutto and cook for about 2 minutes or until crisp. Remove the prosciutto from the skillet and set aside.
  3. Add the remaining 1 tbsp of olive oil to the skillet, chopped onion, garlic and red pepper flakes and stir. Cook for about 3 minutes or until the onion is tender.
  4. Add the zucchini to the skillet and cook for 2 minutes then add the tomatoes. Season with salt and pepper and cook for 2 more minutes then remove from the heat.
  5. Stir in the penne, balsamic vinegar, prosciutto, half of the Parmesan cheese and the parsley.
  6. Divide into 4 bowls and garnish with the leftover Parmesan cheese.

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