Creamy Prosciutto Zucchini Pasta
This Easy & Creamy Prosciutto Zucchini Pasta is a quick and comforting meal ready in about 30 minutes, featuring crispy prosciutto, tender zucchini, sweet grape tomatoes, and a luscious creamy sauce over your favorite pasta.
Equipment
- Large pot
- Large skillet
Ingredients
- 2 tbsp olive oil Use a good quality one for the best flavor base.
- 3 cloves garlic minced, Fresh garlic is a must!
- 10 oz penne pasta Or your favorite short pasta shape – spirals, shells, rigatoni work too!
- 2 oz prosciutto thinly sliced
- 2 large zucchini halved and thinly sliced into half circles
- 1 pint grape tomatoes red and orange, halved
- 2 tsp fresh thyme chopped
- 4 leaves fresh sage chopped
- 0.5 tsp salt plus more to taste
- 0.5 cup chicken stock sodium free; Veggie stock works too.
- 1 cup heavy cream For that luxurious, creamy texture we all crave.
- 1 cup Parmesan cheese shredded, plus more for serving; Freshly grated is always best for melting into the sauce!
- Black pepper to taste
Instructions
- Step 1: Cook the penne according to the package directions until it's perfectly al dente. Drain it really well and set aside.
- Step 2: In a large skillet, heat up 1 tablespoon of the olive oil over medium-high heat. Add the thinly sliced prosciutto and the minced garlic.
- Step 3: Cook for about 3 minutes, watching closely, until the prosciutto is crispy and the garlic is fragrant. Remove both from the skillet and put them on a plate. Set aside.
- Step 4: Add the remaining 1 tablespoon of olive oil to the same skillet. Toss in your sliced zucchini, the fresh thyme, and the ½ teaspoon of salt. Cook for about 5 minutes, stirring occasionally, until the zucchini is tender and slightly browned.
- Step 5: Pour in the chicken stock and the heavy cream into the skillet. Bring this mixture to a gentle boil, letting it bubble and thicken slightly. Once simmering, add your halved grape tomatoes.
- Step 6: Let everything warm through for a minute or two. Reduce the heat slightly and stir in the shredded Parmesan cheese and the chopped fresh sage. Mix until the cheese is melted and you have a lovely, creamy sauce. Add your cooked pasta back into the skillet and stir everything together gently until completely coated. Taste and add more salt and black pepper if needed.
- Step 7: Add most of the crispy prosciutto and garlic back into the skillet with the pasta and sauce, giving it another gentle stir. Serve immediately, topping each serving with a sprinkle of extra Parmesan cheese and any reserved crispy bits.
Notes
Tips for Success: Cook pasta just until al dente; Crisp the prosciutto on medium-high heat and watch closely; Use a large skillet; Always taste and adjust seasoning; Fresh herbs are best, but dried can be used (about 1 tsp dried thyme and ½ tsp dried sage); Reserve pasta water to loosen sauce if needed.
Substitutions & Additions: Use rigatoni, fusilli, farfalle, or orecchiette instead of penne. Add spinach, mushrooms, or cooked broccoli. Use crispy pancetta or cooked chicken instead of prosciutto, or omit for vegetarian. Add red pepper flakes for heat. Use a mix of Parmesan and Pecorino Romano.
How to Store: Store cooled leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over low heat with a splash of milk, cream, or chicken stock, or microwave.
FAQs: Best enjoyed fresh, but ingredients can be prepped ahead. If sauce is too thick, add more stock/cream/pasta water; if too thin, simmer longer or add more Parmesan. Make vegetarian by omitting prosciutto and using vegetable stock.