Mediterranean Pasta

I can’t imagine my life without pasta. There are so many different flavours you can combine, and you can always sneak in that extra portion of vegetable that is missing from your daily needs.

I named this recipe Mediterranean pasta as it is loaded with delicious vegetables, garlic, and delicate prosciutto ham. Grated parmesan cheese mixed into it in the end makes it a bit earthy in taste and gooey in texture. 

If I would have to choose one pasta dish that I will have to eat every week, that would be this one for sure. 

If you have some black olives at home, add a few of those as well, they make it even more tasty. Just make sure everybody likes olives in the family. 😊

Ingredients for 2:

150 g penne pasta

80 g prosciutto

1 small brown onion - chopped

3 cloves garlic - minced

1 medium zucchini

100 g cherry tomatoes

2 tbsp balsamic vinegar

2 tbsp olive oil

2 tbsp chopped fresh parsley

Sea salt & black pepper

30 g grated parmesan cheese

Method:

Cook the penne following the instructions on the package.

Heat 1 tablespoon olive oil over medium heat in a large skillet. Chop the prosciutto, add to skillet, and cook for 2 minutes. Remove it and set aside. 

Add another tablespoon of olive oil to the skillet, add chopped onion and minced garlic and cook for 3 minutes stirring frequently. 

Slice the zucchini and cut the slices into quarters. Chop the cherry tomatoes into halves. 

Add the zucchini to the skillet, cook for 2 minutes, then add the tomatoes as well. Season with salt and pepper and cook for further 2 minutes. 

Stir in the cooked penne, vinegar, the prosciutto, the chopped parsley, and the grated parmesan. 

Enjoy hot or cold.