Pasta with Prosciutto, Cherry Tomatoes, and Asiago Recipe | MyRecipes - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by David Bonom
This quick pasta toss is all about the play of textures: crispy bits of prosciutto, snappy squash, and blistered cherry tomatoes.
Ingredients
- 8 ounces uncooked whole-grain penne or rotini
- 3 tablespoons olive oil, divided
- 1 ounce thinly sliced prosciutto, coarsely chopped
- 1 cup chopped red onion
- 8 garlic cloves, thinly sliced
- 1/8 teaspoon crushed red pepper
- 1 medium zucchini, quartered lengthwise and sliced
- 3 cups multicolored cherry tomatoes, halved
- 1/2 teaspoon kosher salt
- 2 teaspoons balsamic vinegar
- 1/3 cup chopped fresh flat-leaf parsley
- 2 ounces Asiago cheese, grated and divided (about 1/2 cup)
Instructions
- Cook pasta according to package directions; drain.
- 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.
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