Rating: 4 stars
6 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

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. 

Recipe by Cooking Light June 2016

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Credit: Erin Kunkel; Styling: Chelsea Zimmer

Recipe Summary test

hands-on:
23 mins
total:
23 mins
Yield:
Serves 4 (serving size: 1 3/4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook pasta according to package directions; drain.

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  • 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.

Nutrition Facts

405 calories; fat 17.3g; saturated fat 4.3g; mono fat 9.1g; poly fat 2.5g; protein 15g; carbohydrates 53g; fiber 8g; cholesterol 17mg; iron 3mg; sodium 499mg; calcium 149mg; sugars 11g.
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