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 blistered cherry tomato pasta (with delicous prosciutto and asiago, of course) is everything a quick and easy pasta should be. We love how all the ingredients work together to create a wonderful textural experience. Hungry for more? Check out Our Best One-Pot Pasta Recipes Ever and Our Favorite Cozy Pasta Casseroles next. 

How to Make It

Step 1

Cook pasta according to package directions; drain.

Step 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.

Ratings & Reviews

Easy, colorful and delicious!

Leslie
May 28, 2018
I love this recipe! Everything just blends together so well.  The ingredients all compliment each other.   I've never used Asiago or Prosciutto before, but now I'm hooked!  Love it.   I think the amount of tomatoes to use depends on individual taste.  It happens to be one of my favorite foods. Cherry tomatoes were super expensive at my local grocery, so I used 4 good sized Romas. Also, they didn't have any fresh looking parsley, so I used some fresh basil I had at home. I'm not one of those crtics who completely changes the recipe.  I try to stay as close as possible.  Speaking of expensive.... wow! ... that prosciutto is expensive, but it's so good.  The package I bought was more than needed, so I froze the rest.  Now, I'll have it on hand the next time I make this recipe; which will be soon! So, Kudos to the Chef.  Great job! I'd give it 10 stars if I could. 

Great Dinner!

Whygal
May 13, 2016
I used this recipe as a skeleton for dinner.  Rather than sauteing the onion with the garlic and crushed red pepper, I grilled the onion with the zucchini adding half a chopped red and yellow pepper.  I then cooked the prosciutto in a skillet after which I removed from the pan and then cooked the garlic and crushed red pepper adding the grilled veggies after a few minutes.  I then proceeded with the recipe adding the tomatoes, and the rest of the ingredients.  It was delicious!  Adding the extra veggies "beefed" up the dish--hubby loved it.  I served it with a tossed salad.  We certainly got our 5 servings of vegetables!

Too many tomatoes

daneanp
May 15, 2016
This was nothing special. Too many tomatoes made it a bit mushy and overly saucy.

Simple-ly delicious

JillyBurke
May 18, 2016
So easy! Just a few ingredients but combined they really had unique flavors that also blended well. I used veggie bacon instead of prociuto. Now I have a quick delicious vegetarian meal to add to my repertoire . One more thing, I often cook w color in mind and this was a spectacularly colorful dish- so pretty it made me smile!

Yummy!

Jps
June 25, 2016
I cut this recipe in half, and scaled the tomatoes down to 1 cup, as it was all I had. I kept the prosciutto at 1 ounce, but would probably half it to 0.5 oz next time. I subbed in whole wheat thin spaghetti, and used shaved asiago/parmesan/romano mix from Trader Joe's, and added some black pepper to the top. Delicious! I really liked this.

3.5 stars

Mary
June 29, 2016
I used whole wheat rotini and subbed parm/reg for the asiago (not a fan).  I also added some basil at the end too.  Easy to prepare and pretty tasty.  Could easily use bacon for the prosciutto.  I'd make it again but it is nothing outstanding.