Prosciutto Pasta Recipe

Servings: 4

Total Time: 30 minutes


  • 2 tablespoons olive oil

  • 3 cloves garlic

  • 10 ounces penne pasta

  • 2 ounces prosciutto, thinly sliced

  • 2 large zucchini, halved and sliced

  • 2 cups grape tomatoes, halved

  • 2 teaspoons fresh thyme

  • 4 fresh sage leaves

  • ½ teaspoon salt

  • ½ cup chicken broth

  • 1 cup heavy cream

  • 1 cup parmesan cheese, shredded


  1. In a Dutch oven or saucepan, cook pasta according to package directions and drain.

  2. In a large skillet over medium-high heat, add 1 tablespoon oil. Add prosciutto and garlic and cook until crisp and fragrant. Set aside on a plate.

  3. Add zucchini, fresh thyme, ½ teaspoon of salt to the now empty skillet and cook for about 5 minutes.

  4. Add chicken stock and heavy cream to the skillet with zucchini and bring it to a boil. Add tomatoes. Once warmed up, stir in cheese and sage and mix well until creamy. Stir in cooked pasta, season with pepper and salt to taste. Add cooked prosciutto and garlic back to the skillet and top with Parmesan and serve!