There’s something undeniably comforting about a creamy, flavorful pasta dish, and this Creamy Prosciutto Pasta with Zucchini and Grape Tomatoes is no exception. The combination of crispy prosciutto, tender zucchini, juicy grape tomatoes, and a rich Parmesan cream sauce makes for a dish that’s as indulgent as it is simple to prepare. Whether you’re looking for a quick weeknight meal or a dish to impress your guests, this pasta delivers every time.

Why You’ll Love This Recipe

• Quick and easy: Ready in under 30 minutes, making it perfect for busy weeknights.
• Rich and creamy: The Parmesan-infused sauce is velvety smooth and decadent.
• Balanced flavors: Savory prosciutto, fresh zucchini, and sweet grape tomatoes provide a perfect contrast.
• Customizable: Easily adaptable with different vegetables, proteins, or pasta types.
• Family-friendly: A hit with kids and adults alike.

Who Is This Recipe For?

This dish is ideal for anyone who enjoys restaurant-quality pasta at home. Whether you’re a novice cook or a seasoned home chef, this recipe is simple enough to follow while delivering gourmet results. It’s also perfect for those who appreciate a good balance of creamy and fresh flavors in their meals.

Ingredients You’ll Need

Pasta and Vegetables:

• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 10 oz penne pasta
• 2 oz prosciutto, thinly sliced
• 2 large zucchini, halved and thinly sliced into half circles
• 1 pint grape tomatoes (red and orange), halved
• 2 teaspoons fresh thyme
• 4 leaves fresh sage, chopped
• ½ teaspoon salt

Creamy Sauce:

• ½ cup sodium-free chicken stock
• 1 cup heavy cream
• 1 cup Parmesan cheese, shredded

Kitchen Equipment Needed

• Large pot for cooking pasta
• Large skillet or sauté pan
• Cutting board and knife
• Wooden spoon or spatula
• Measuring cups and spoons

Step-by-Step Instructions

1. Cook the Pasta

Cook the penne pasta according to the package instructions. Drain and set aside.

2. Crisp the Prosciutto and Garlic

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the prosciutto and garlic, cooking for about 3 minutes until the prosciutto is crisp and the garlic is slightly browned. Remove both from the skillet and set aside.

3. Sauté the Vegetables

In the same skillet, add the remaining 1 tablespoon of olive oil. Toss in the zucchini, fresh thyme, and salt. Cook for about 5 minutes, stirring occasionally, until the zucchini is tender and slightly browned on both sides.

4. Make the Creamy Sauce

Pour in the chicken stock and heavy cream, bringing the mixture to a gentle boil. Add the halved grape tomatoes and cook until warmed through. Stir in the Parmesan cheese and sage, mixing well until the sauce becomes smooth and creamy.

5. Combine Everything

Add the cooked pasta to the skillet, stirring to coat it in the creamy sauce. Season with additional salt and pepper to taste. Return the crispy prosciutto and garlic to the skillet and toss everything together.

6. Serve and Enjoy

Serve immediately, garnished with extra Parmesan if desired.

Tips and Variations

• Pasta Alternatives: Swap penne for fettuccine, rigatoni, or even whole wheat pasta for a healthier option.
• Vegetable Variations: Try adding spinach, mushrooms, or bell peppers for extra nutrients.
• Protein Swap: Instead of prosciutto, you can use pancetta, bacon, or even grilled chicken.
• Dairy-Free Option: Substitute heavy cream with coconut cream and use nutritional yeast instead of Parmesan.
• Gluten-Free Version: Use gluten-free pasta to make this dish celiac-friendly.

Storing Leftovers

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a skillet over medium-low heat with a splash of chicken stock or cream to bring back the sauce’s creamy texture.

Best Pairings

Wine Pairings

• A light Pinot Grigio or Chardonnay complements the creamy sauce beautifully.
• If you prefer red wine, a light-bodied Pinot Noir works well without overpowering the dish.

Side Dish Ideas

• Garlic bread or a crusty baguette to soak up the sauce.
• A fresh arugula salad with a lemon vinaigrette for a light contrast.

Frequently Asked Questions

Can I Make This Dish Ahead of Time?

Yes! You can prepare the sauce ahead and store it separately. Cook the pasta fresh and combine everything when ready to serve.

What If I Don’t Have Fresh Herbs?

You can substitute 1 teaspoon dried thyme and ½ teaspoon dried sage if fresh herbs aren’t available.

Can I Freeze This Pasta?

Because of the cream-based sauce, freezing isn’t ideal as it may separate when reheated. However, you can freeze the sauce separately and make fresh pasta when needed.

Is There a Way to Make This Dish Spicier?

Absolutely! Add a pinch of red pepper flakes while cooking the garlic for a little heat.

Final Thoughts and Call to Action

This Creamy Prosciutto Pasta with Zucchini and Grape Tomatoes is a must-try for any pasta lover. The combination of crispy prosciutto, velvety sauce, and fresh vegetables makes it a well-balanced and satisfying dish. Whether you’re making it for a special dinner or a casual weeknight meal, it’s guaranteed to impress.

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