Pasta And Vegetables With Prosciutto Recipe

Name: Pasta And Vegetables With Prosciutto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups penne pasta; 2 slices prosciutto, thinly cut; 1 tablespoon olive oil; 1 onion, coarsely chopped; 1 yellow pepper, coarsely chopped; 8 ounces mushrooms (coarsely chopped or sliced, or use brown cremini mushrooms or a mixture of assorted mushrooms); 2 garlic, chopped; 1 teaspoon dried oregano; 1/2 teaspoon red pepper flakes; 19 ounces tomatoes seasoned with basil garlic & oregano (chunky style); 3 cups Baby Spinach; 1/4 cup parmesan cheese, freshly grated

Servings: persons

3 cups penne pasta
2 slices prosciutto, thinly cut
1 tablespoon olive oil
1 onion, coarsely chopped
1 yellow pepper, coarsely chopped
8 ounces mushrooms (coarsely chopped or sliced, or use brown cremini mushrooms or a mixture of assorted mushrooms)
2 garlic, chopped
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes
19 ounces tomatoes seasoned with basil garlic & oregano (chunky style)
3 cups Baby Spinach
1/4 cup parmesan cheese, freshly grated

1
In a large saucepan, cook pasta for 8 - 10 minutes or until tender.
2
Heat Dutch oven over medium high heat until hot. Cook prosciutto in single layer until crisp, about 30 second per side. Remove to paper towl and pat off excess fat. Let cool; cut into thin strips.
3
Add oil to same pan. Add onion, yellow pepper and mushrooms; cook over medium high heat, stirring often, until onions and peppers are soften, about 3 minutes. Add garlic, oregano and pepper flakes; cook for about 15 seconds.
4
Add tomatoes and bring to a boil; reduce heat and simmer briskly for 3 minutes. Stir in spinach until wilted, about 30 seconds.
5
Drain pasta and toss with sauce.
6
Sprinkle wit prosciutto strips and parmesan cheese.

866

kcal

Calories

Fat

163

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 cups penne pasta, 2 slices prosciutto, thinly cut, 1 tablespoon olive oil, 1 onion, coarsely chopped, and more.

Yes, Pasta And Vegetables With Prosciutto falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pasta And Vegetables With Prosciutto

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