Pasta with Prosciutto, Cherry Tomatoes, and Asiago

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Pasta with Prosciutto Cherry Tomatoes and AsiagoRecipe

Photo: Erin Kunkel; Styling: Chelsea Zimmer

This quick pasta toss is all about the play of textures: crispy bits of prosciutto, snappy squash, and blistered cherry tomatoes.

Serves 4 (serving size: 1 3/4 cups)


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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)


Hands-on: 23 Minutes
Total: 23 Minutes

1. Cook pasta according to package directions; drain.

2. 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.

Created date

April 2016

Nutritional Information

Calories 405
Fat 17.3 g
Satfat 4.3 g
Monofat 9.1 g
Polyfat 2.5 g
Protein 15 g
Carbohydrate 53 g
Fiber 8 g
Cholesterol 17 mg
Iron 3 mg
Sodium 499 mg
Calcium 149 mg
Sugars 11 g
Est. Added Sugars 0 g