Bumper-Crop Penne

Ingredients

• 1 clove garlic, peeled and smashed
• ¼ cup extra-virgin olive oil
• ¼ teaspoon chili pepper flakes
• 1 medium-size white onion, minced
• ¼ cup minced prosciutto
• 3 zucchini, julienned
• 2 tomatoes, chopped
• 1 pound penne
• 1 tablespoon sweet butter
• ¼ cup minced Italian parsley
• ½ cup fresh basil leaves, torn
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
• 1 cup grated pecorino cheese

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    761 calories; 28 grams fat; 10 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 96 grams carbohydrates; 6 grams dietary fiber; 9 grams sugars; 30 grams protein; 48 milligrams cholesterol; 1316 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

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.
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.

27 minutes