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Penne with Tomatoes, Zucchini and Prosciutto

Penne with Tomatoes, Zucchini and Prosciutto
  • Prep 10 min
  • Total 30 min
  • Servings 4
A quick and easy creamy pasta dish that's great in the late summer when you have fresh from the garden tomatoes and zucchini. The prosciutto adds a wonderful smoky flavor.
By TBSP Geoff
Updated May 7, 2015


  • 8 ounces dry penne pasta
  • 1 1/2 tablespoons olive oil
  • 2 medium zucchini chopped into 1/4 inch slices (about 3 cups)
  • 2 cups cherry tomatoes, halved
  • 2 cloves garlic, minced
  • 3/4 cup heavy whipping cream
  • 4 ounces thinly sliced prosciutto, chopped
  • 2 tablespoons fresh chives, chopped


  • 1
    Cook pasta according to package directions. Drain abut reserve 1/2 cup of pasta cooking water. Return pasta to pot.
  • 2
    Meanwhile, heat large skillet over medium high heat until hot. Add olive oil and zucchini. Cook 4-5 minutes stirring regularly until golden brown. Stir in tomatoes and garlic. Cook 1 minute. Add cream and simmer 2-3 minutes until slightly thickened.
  • 3
    Toss pasta with sauce. Add reserved cooking water if necessary. Stir in prosciutto and chives.

No nutrition information available for this recipe
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