Bumper-Crop Penne
- Total Time
- 27 minutes
- Rating
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Ingredients
- 1clove garlic, peeled and smashed
- ÂĽcup extra-virgin olive oil
- ÂĽteaspoon chili pepper flakes
- 1medium-size white onion, minced
- ÂĽcup minced prosciutto
- 3zucchini, julienned
- 2tomatoes, chopped
- 1pound penne
- 1tablespoon sweet butter
- ÂĽcup minced Italian parsley
- ½cup fresh basil leaves, torn
- 1teaspoon salt
- ½teaspoon freshly ground black pepper
- 1cup grated pecorino cheese
Nutritional analysis per serving (4 servings)
661 calories; 21 grams fat; 6 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 3 grams polyunsaturated fat; 95 grams carbohydrates; 7 grams dietary fiber; 10 grams sugars; 22 grams protein; 908 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a saute pan over medium heat, warm the garlic in the olive oil until the garlic is golden, and then remove garlic and discard. Add the chili and onion and cook until soft. Add the prosciutto and the zucchini, partly cover the pan and cook until barely soft, about 5 minutes. Add the tomatoes, stir, cover the pan and remove from heat.
- Step 2
Boil the penne in plenty of well-salted water until tender, and drain. While the pasta is cooking, add the butter, parsley, basil, salt and pepper to the zucchini sauce and stir well. Place the sauce in a large pasta bowl. Add the penne and toss. Add the pecorino cheese and additional salt and pepper to taste and serve.
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