Thoughts Before Cooking:
I was on my break and flipping through the magazine Cooking Light when I found this recipe. I found a lot more that sound incredibly tasty, so those will be coming in the future.
This recipe is supposed to be healthy and isn’t too expensive, the only thing being the prosciutto. But the way to get around that is to just go to the deli and have the amount needed cut for you instead of buying an expensive package.
- 8-oz of Uncooked Whole-Grain Penne or Rotini
- 3 Tablespoons of Olive Oil, divided
- 1 Ounce of thinly prepared Prosciutto, coarsely chopped
- 1 Cup of chopped Red Onion
- 8 Garlic Cloves, thinly sliced
- 1/8 Teaspoon of Crushed Red Pepper
- 1 Medium Zucchini, quartered lengthwise and sliced
- 3 Cups of Multicolored Cherry Tomatoes, Halved (If you can find them.)
- 1/2 Teaspoon of Kosher Salt (I used regular)
- 2 Teaspoons of Balsamic Vinegar
- 1/3 Cup of Chopped Fresh Flat-Leaf Parsley
- 2-oz (1/2 Cup) of Asiago Cheese, Grated and divided
- Cook pasta according to package directions.
- Heat one tablespoon of oil in a large skillet over medium-high heat.
- Add prosciutto; cook for three minutes or until crisp.
- Remove prosciutto from pan.
- Add onion, garlic, and pepper; sauté 4 mins.
- Add zucchini, cook 1 min.
- Add tomatoes and salt, cook 3 mins.
- Stir in pasta and vinegar; cook for 30 seconds.
- Remove pan from heat; stir in parsley and one ounce of the cheese.
- Divide the pasta mixture among four bowls; top with prosciutto and remaining ounce of cheese.
Thoughts After Cooking:
I can never find multicolored cherry tomatoes anywhere when a recipe calls for them. Can you believe that?
So this was absolutely delicious. I definitely recommend making it.
For more pasta salad, go to Simple Pasta Salad
For more low calorie dishes, go to Ratatouille
For more recipe reviews, go to 1-2-3-4 Peanut Butter Cookies