Pasta With Cherry Tomatoes, Prosciutto And Parmesan
Indulge in the vibrant flavors of Pasta with Cherry Tomatoes, Prosciutto, and Parmesan, a delightful dish that’s perfect for a quick and satisfying meal. This recipe combines tender penne pasta with savory prosciutto, sweet cherry tomatoes, and zesty Parmesan cheese, all brought together with a hint of balsamic vinegar and fresh parsley. The result is a harmonious blend of textures and tastes that’s sure to please your palate.
With simple ingredients and easy-to-follow instructions, this dish is ideal for both weeknight dinners and special occasions. Gather your ingredients and get ready to enjoy a delicious Italian-inspired pasta dish bursting with flavor.
How to make Pasta With Cherry Tomatoes, Prosciutto And Parmesan
Ingredients
8 ounce penne pasta (or any other pasta such as bowties or elbow)
2 tablespoon olive oil
3 ounce prosciutto (roughly chopped)
1 small onion (chopped)
5 cloves garlic (minced)
1/2 teaspoon red pepper flakes
1 medium zucchini (quartered lenghtwise and sliced)
10 ounce cherry tomatoes (cut in half)
1/4 teaspoon salt (or to taste)
1/4 teaspoon pepper (or to taste)
2 teaspoon balsamic vinegar
1 ounce parmesan cheese (grated)
2 tablespoon fresh parsley (chopped)
Instructions:
Cook the penne according to package directions and drain.
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.
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.
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.
Stir in the penne, balsamic vinegar, prosciutto, half of the Parmesan cheese and the parsley.
Divide into 4 bowls and garnish with the leftover Parmesan cheese.
Notes:
Ingredient Choices: Penne pasta serves as the base for this dish, providing a sturdy texture that holds up well to the flavorful sauce. However, feel free to use any pasta shape you prefer, such as bowties or elbow macaroni. The addition of prosciutto adds a savory depth, while the cherry tomatoes bring a burst of freshness. Zucchini adds a hint of sweetness and texture, complementing the other ingredients beautifully.
Cooking Technique: The prosciutto is first crisped up in olive oil, releasing its rich flavors. The onion, garlic, and red pepper flakes are then sautéed until fragrant, infusing the dish with aromatic notes. The zucchini and cherry tomatoes are added next, cooked briefly to retain their vibrant colors and crisp texture.
Seasoning and Flavor Enhancement: Salt, pepper, and balsamic vinegar are used to season the dish, enhancing the flavors of the ingredients and creating a well-balanced sauce. The Parmesan cheese adds a salty richness, while fresh parsley lends a pop of color and freshness.
Assembly and Presentation: Once the pasta is cooked and drained, it’s tossed with the sautéed ingredients, along with the crispy prosciutto, remaining Parmesan cheese, and chopped parsley. The dish is then divided into bowls and garnished with additional Parmesan cheese for a finishing touch.
Customization Options: Feel free to customize this recipe based on your preferences. You can add other vegetables such as spinach or bell peppers, or incorporate herbs like basil or thyme for additional flavor. Adjust the amount of red pepper flakes to control the level of spiciness, and experiment with different types of cheese for variety.
Nutrition Information:
Calories: 460 kcal | Carbohydrates: 45 grams | Protein: 15 grams | Fat: 20 grams | Fiber: 3 grams
Frequently Asked Questions:
Can I use a different type of pasta instead of penne?
Absolutely! You can use any pasta shape you prefer, such as bowties, elbow macaroni, or spaghetti, depending on your personal preference or what you have on hand.
Can I omit the prosciutto to make it vegetarian?
Yes, you can omit the prosciutto to make a vegetarian version of this dish.
You can also substitute it with vegetarian bacon or skip it altogether for a lighter option.
Is it necessary to use cherry tomatoes, or can I use regular tomatoes?
Cherry tomatoes are preferred for their sweet flavor and small size, but you can use regular tomatoes if that’s what you have available.
Just be sure to dice them into smaller pieces to ensure even distribution throughout the dish.
Can I adjust the amount of red pepper flakes to control the spiciness?
Absolutely! Feel free to adjust the amount of red pepper flakes to suit your taste preferences.
If you prefer a milder dish, you can reduce the amount or omit them entirely.
Can I substitute balsamic vinegar with another type of vinegar?
While balsamic vinegar adds a unique flavor to the dish, you can substitute it with red wine vinegar or white wine vinegar if needed.
However, keep in mind that the flavor profile may be slightly different.
Can I use dried parsley instead of fresh?
Yes, you can use dried parsley if fresh parsley is not available. Just remember that dried herbs are more concentrated in flavor, so you’ll need to use less than the amount of fresh parsley called for in the recipe.
How can I make this dish gluten-free?
To make this dish gluten-free, simply use gluten-free pasta instead of regular pasta.
Be sure to check the labels on all ingredients, including the prosciutto and Parmesan cheese, to ensure they are gluten-free.
Can I make this dish ahead of time?
While this dish is best enjoyed fresh, you can prepare the components ahead of time and assemble them just before serving.
Store the cooked pasta, sautéed vegetables, and crispy prosciutto separately in the refrigerator and combine them when ready to serve.
Can I add other vegetables to this dish?
Absolutely! Feel free to customize this recipe by adding your favorite vegetables such as bell peppers, mushrooms, or spinach for added flavor and nutrition.
How can I store leftovers of this dish?
Store any leftovers in an airtight container in the refrigerator for up to 2-3 days.
Reheat gently in the microwave or on the stove, adding a splash of water or broth to prevent the pasta from drying out.