Whole wheat pasta with zucchini, tomato and prosciutto #2


This is a simple, quick and delicious meal! Pretty healthy, too. It's basically the same as recipe #1 except I omitted the onion and changed a few cooking steps.

Makes one serving, scale as desired.

2.0 oz. whole wheat penne pasta
olive oil
zucchini, finely diced (about 1/2 of a small zucchini)
1.5 oz. prosciutto, thinly sliced, then cut into strips
garlic, 2 small cloves or one large, minced
red pepper flakes
homemade hot pepper vodka
tomato, diced
freshly grated Parmesan cheese

Here is the mise en place:


Start the pasta cooking; for my pasta it takes 10 minutes. When you put in the pasta, start heating up the sauté pan.

Add olive oil to the sauté pan. Add the prosciutto and cook for a minute. Add the garlic and zucchini to the pan. I like to keep the meat separate from the vegetables until the prosciutto crisps up a little.

After the zucchini softens, add the tomato. Add a splash of hot pepper vodka and the red pepper flakes.

When the pasta is done, drain and add to the sauté pan. Season with salt and freshly ground black pepper.

Plate and microplane a little Parmesano Reggiano over the top. Serve.

About this Entry

This page contains a single entry by Rick Kasguma published on August 3, 2013 4:42 PM.

Corn chowder #1 was the previous entry in this blog.

What I ate: August 3, 2013 is the next entry in this blog.

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