Pasta Primavera with Prosciutto
Bright, fresh, and irresistibly creamy, this Pasta Primavera with Prosciutto is a vibrant twist on a classic Italian-inspired dish. Featuring tender penne pasta tossed in a velvety Parmesan and lemon cream sauce, it's loaded with colorful vegetables like zucchini, yellow squash, red bell peppers, cherry tomatoes, and sweet English peas. The addition of savory prosciutto adds a delicate, salty depth that perfectly complements the creaminess of the sauce and the brightness of fresh basil. Ready in just 35 minutes, this easy-to-make pasta recipe is perfect for a weeknight dinner or a special occasion. Serve it with a sprinkle of Parmesan and a squeeze of lemon for a zesty finish that will have everyone reaching for seconds! Keywords: pasta primavera recipe, prosciutto pasta, creamy pasta with vegetables.
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Recipe Information
Ingredients
- 12 oz Penne pasta
- 2 tbsp Olive oil
- 3 Garlic cloves, minced
- 1 Red bell pepper, thinly sliced
- 1 Zucchini, sliced into half-moons
- 1 Yellow squash, sliced into half-moons
- 1.5 cups Cherry tomatoes, halved
- 1 cup English peas (fresh or frozen)
- 1 cup Parmesan cheese, grated
- 0.5 cup Heavy cream
- 1 Lemon, zested and juiced
- 0.25 cup Fresh basil leaves, chopped
- 4 Prosciutto slices, torn into bite-sized pieces
- to taste Salt
- to taste Black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the penne pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set the pasta aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute, or until fragrant.
Add the red bell pepper, zucchini, and yellow squash to the skillet. Cook for 4-5 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the cherry tomatoes and English peas. Cook for another 3-4 minutes, until the tomatoes start to release their juices and the peas are tender.
Reduce the heat to low, then stir in the heavy cream, Parmesan cheese, lemon zest, and lemon juice. Mix until the sauce is creamy and smooth.
Add the cooked pasta to the skillet, tossing to coat it evenly in the sauce. If the sauce is too thick, add the reserved pasta water a tablespoon at a time until the desired consistency is reached.
Season the pasta with salt and black pepper to taste. Remove the skillet from heat.
Fold in the fresh basil and torn prosciutto pieces, letting the prosciutto warm slightly from the residual heat of the dish.
Serve the pasta Primavera immediately, garnished with extra Parmesan cheese and basil if desired.
Nutrition Facts
Calories |
523 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.2 g | 37% | |
| Saturated Fat | 13.1 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 70 mg | 23% | |
| Sodium | 1427 mg | 62% | |
| Total Carbohydrate | 43.0 g | 16% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 8.6 g | ||
| Protein | 24.3 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 272 mg | 21% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 780 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
