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Pasta with Prosciutto, Cherry Tomatoes, and Asiago

Photo: Erin Kunkel; Styling: Chelsea Zimmer

Hands-on time 23 mins
Total time 23 mins
Yield

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

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)

Nutrition 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

How to Make It

  1. Cook pasta according to package directions; drain.

    Cooking Pasta
  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.