Photo: Erin Kunkel; Styling: Chelsea Zimmer
Hands-on Time
23 Mins
Total Time
23 Mins
Serves 4 (serving size: 1 3/4 cups)

This quick pasta toss is all about the play of textures: crispy bits of prosciutto, snappy squash, and blistered cherry tomatoes.

How to Make It

Step 1

Cook pasta according to package directions; drain.

Step 2

Heat 1 tablespoon oil in a large skillet over medium-high heat. Add prosciutto; cook 3 minutes or until crisp. Remove prosciutto from pan. Add remaining 2 tablespoons oil to pan. Add onion, garlic, and pepper; sauté 4 minutes. Add zucchini; cook 1 minute. Add tomatoes and salt; cook 3 minutes. Stir in pasta and vinegar; cook 30 seconds. Remove pan from heat; stir in parsley and 1 ounce cheese. Divide pasta mixture among 4 bowls; top with prosciutto and remaining 1 ounce cheese.

Ratings & Reviews

3.5 stars

June 29, 2016
I used whole wheat rotini and subbed parm/reg for the asiago (not a fan).  I also added some basil at the end too.  Easy to prepare and pretty tasty.  Could easily use bacon for the prosciutto.  I'd make it again but it is nothing outstanding.


June 25, 2016
I cut this recipe in half, and scaled the tomatoes down to 1 cup, as it was all I had. I kept the prosciutto at 1 ounce, but would probably half it to 0.5 oz next time. I subbed in whole wheat thin spaghetti, and used shaved asiago/parmesan/romano mix from Trader Joe's, and added some black pepper to the top. Delicious! I really liked this.

Simple-ly delicious

May 18, 2016
So easy! Just a few ingredients but combined they really had unique flavors that also blended well. I used veggie bacon instead of prociuto. Now I have a quick delicious vegetarian meal to add to my repertoire . One more thing, I often cook w color in mind and this was a spectacularly colorful dish- so pretty it made me smile!

Too many tomatoes

May 15, 2016
This was nothing special. Too many tomatoes made it a bit mushy and overly saucy.

Great Dinner!

May 13, 2016
I used this recipe as a skeleton for dinner.  Rather than sauteing the onion with the garlic and crushed red pepper, I grilled the onion with the zucchini adding half a chopped red and yellow pepper.  I then cooked the prosciutto in a skillet after which I removed from the pan and then cooked the garlic and crushed red pepper adding the grilled veggies after a few minutes.  I then proceeded with the recipe adding the tomatoes, and the rest of the ingredients.  It was delicious!  Adding the extra veggies "beefed" up the dish--hubby loved it.  I served it with a tossed salad.  We certainly got our 5 servings of vegetables!