Description
Penne pasta + zucchini and prosciutto is firm and tender pasta served in a velvety pasta sauce with diced zucchini and prosciutto, topped with grated parmesan cheese and fresh basil.
Ingredients
Scale
- 1/4 cup of extra-virgin olive oil
- 1 small yellow onion, diced
- 1 teaspoon kosher salt, plus more for the pasta water
- 1/2 cup of diced pancetta
- 2 zucchini, diced
- 1 bunch of basil, leaves only
- 1 pound penne pasta
- 3/4 cup grated Parmigiano-Reggiano
- 2 tablespoons unsalted butter
- Freshly ground black pepper
Instructions
- In a large skillet or frying pan, add the onions and cook over medium heat for about 6 minutes. Once the onions have softened, add the salt and pancetta. Reduce heat to low and cook for another 10 minutes, until the pancetta has lost its pink color.
- Next, add the zucchini and basil to the pan and continue to cook over low to medium heat, stirring every so often. Cook until the zucchini is tender, approximately 8 to 10 minutes.
- In the meantime, bring a large pot of salted water (1/4 cup) to boil over high heat. Italians always salt their pasta water to taste like the ocean. Once the water is boiling add the penne. Bring back to a boil and cook until almost al dente, approximately 9 minutes.
- Drain the pasta, reserving 1 cup of the cooking water. Add the pasta to the zucchini mixture in frying pan, along with 1 cup of the reserved pasta water.
- Increase the heat to medium-high and finish cooking the pasta while the water evaporates. This should only take 2 to 3 minutes.
- Remove from heat and add the Parmigiano and butter, stirring until blended. Season with additional salt, if needed, and fishes with black pepper. Top with some fresh basil and serve immediately.
Notes
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