Texas Style Penne with Prosciutto, Cherry Tomatoes, and Zucchini is a mouthwatering pasta dish that combines Italian flavors with a Texan twist. This quick and easy meal brings together the salty bite of crispy prosciutto, the sweetness of blistered cherry tomatoes, and the tender crunch of zucchini, all tossed with al dente penne pasta.
The dish can be prepared in just 30 minutes, making it perfect for busy weeknight dinners or impromptu gatherings. The recipe starts by crisping up chopped prosciutto in olive oil, creating a flavorful base for the rest of the ingredients. Zucchini and cherry tomatoes are then added to the skillet, allowing them to cook until tender and slightly caramelized.
The Texas-style element comes from the addition of bold spices and perhaps a touch of heat, elevating the traditional Italian pasta dish to new heights. This unique fusion creates a satisfying meal that’s both comforting and exciting, sure to please even the most discerning palates.
Overview of the Dish
Texas-style penne with prosciutto, cherry tomatoes, and zucchini is a flavorful pasta dish that combines Italian and Texan influences. This recipe features penne pasta as its base, providing a sturdy foundation for the robust ingredients.
The star of the dish is prosciutto, an Italian dry-cured ham known for its rich, salty flavor. It adds a savory depth to the pasta when crisped up in olive oil.
Cherry tomatoes bring a burst of sweetness and acidity, balancing the saltiness of the prosciutto. Their small size allows them to maintain their shape while cooking, creating pockets of juicy flavor throughout the dish.
Zucchini contributes a fresh, mild taste and slight crunch to the pasta. It also adds nutritional value and a pop of green color, enhancing the visual appeal of the dish.
The combination of these ingredients creates a harmonious blend of flavors and textures. The pasta absorbs the flavors of the other components, resulting in a satisfying and well-rounded meal.
This dish is typically prepared by sautéing the ingredients in a large skillet and tossing them with cooked penne pasta. The result is a quick, easy, and delicious meal that’s perfect for busy weeknights or casual entertaining.
Key Ingredients
This Texas-style penne dish combines classic Italian flavors with a Lone Star twist. The recipe hinges on a few essential components that create a harmonious blend of textures and tastes.
Penne Pasta
Penne serves as the foundation for this hearty dish. Its tubular shape and ridged exterior allow the sauce to cling effectively. Al dente penne provides a satisfying bite and carries the other ingredients well.
For best results, use high-quality durum wheat pasta. Cook it in generously salted water until just tender. Reserve some pasta water before draining – it can be used to adjust the consistency of the final dish.
Penne’s versatility makes it ideal for this recipe. Its hollow center captures bits of prosciutto and vegetables, ensuring flavor in every bite.
Prosciutto
Prosciutto adds a rich, salty depth to the dish. This dry-cured Italian ham is thinly sliced and typically served uncooked. In this recipe, it’s crisped up for added texture.
To prepare, chop the prosciutto roughly. Heat olive oil in a skillet over medium-high heat. Add the prosciutto and cook until crispy, about 2-3 minutes.
The rendered fat from the prosciutto infuses the dish with flavor. It pairs exceptionally well with the sweetness of the tomatoes and the mild zucchini.
Cherry Tomatoes and Zucchini
These vegetables bring freshness and color to the dish. Cherry tomatoes burst with sweetness when cooked, creating a light sauce. Zucchini adds a tender-crisp texture and mild flavor.
Halve the cherry tomatoes for quicker cooking. Slice the zucchini into thin rounds or half-moons. Sauté the zucchini first, as it takes longer to cook than the tomatoes.
For extra flavor, add a splash of balsamic vinegar when cooking the vegetables. This enhances their natural sweetness and adds depth to the dish.
Cheese and Herbs
Parmesan cheese and fresh herbs elevate the flavors of this penne dish. Grated Parmesan adds a salty, umami element that complements the prosciutto.
Sprinkle half the Parmesan into the pasta while it’s still hot. This helps it melt and coat the penne evenly. Reserve the rest for garnish.
Fresh parsley and basil bring brightness and aroma. Chop them finely and add just before serving to preserve their flavor. The herbs’ freshness balances the richness of the other ingredients.
Preparatory Techniques
Proper preparation is key to creating a delicious Texas-style penne with prosciutto, cherry tomatoes, and zucchini. Careful attention to cooking the pasta, preparing the vegetables, and handling the prosciutto ensures optimal flavor and texture in the final dish.
Cooking Pasta
Cook penne pasta in a large pot of salted boiling water. Follow package instructions for cooking time, typically 8-10 minutes for al dente texture. Reserve 1 cup of pasta water before draining.
Stir pasta occasionally while cooking to prevent sticking. Test for doneness by biting into a piece – it should have a slight firmness in the center.
Drain pasta in a colander but do not rinse. The starchy coating helps sauce adhere better.
Preparing Vegetables
Wash zucchini and cherry tomatoes thoroughly. Slice zucchini into thin, uniform rounds for even cooking.
Halve cherry tomatoes to release juices and intensify flavor. Peel and mince garlic cloves.
Dice onion finely for quick cooking and even distribution in the dish.
Heat olive oil in a large skillet over medium-high heat. Sauté onions and garlic until fragrant and translucent, about 2-3 minutes.
Add zucchini slices to the skillet. Cook for 3-4 minutes until slightly tender but still crisp.
Preparing Prosciutto
Roughly chop prosciutto into bite-sized pieces. This allows for better distribution and crispier texture.
Heat a separate skillet over medium heat. Add chopped prosciutto in a single layer.
Cook for 2-3 minutes, stirring occasionally, until prosciutto becomes crispy and golden brown.
Remove crispy prosciutto from the pan with a slotted spoon. Set aside on a paper towel-lined plate to drain excess fat.
Reserve rendered fat in the pan for additional flavor when cooking vegetables if desired.
Cooking Procedure
Begin by bringing a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente.
While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add prosciutto and cook until crispy, about 2-3 minutes per side. Remove and set aside.
In the same skillet, add sliced zucchini and cook until lightly browned, about 3-4 minutes. Add minced garlic and red pepper flakes, cooking for an additional 30 seconds.
Add cherry tomatoes to the skillet and cook until they begin to burst, about 2-3 minutes. Season with salt and pepper to taste.
Reserve 1/2 cup of pasta water before draining the penne. Add the cooked pasta to the skillet with the vegetables.
Toss everything together, adding a splash of pasta water if needed to create a light sauce. Crumble the crispy prosciutto over the top.
Finish the dish with a drizzle of olive oil and a sprinkle of grated Parmesan cheese. Serve immediately while hot.
Flavor Enhancers
Parmesan cheese adds a savory depth to Texas-style penne with prosciutto, cherry tomatoes, and zucchini. Its sharp, nutty flavor complements the dish’s ingredients perfectly.
Olive oil serves as both a cooking medium and flavor enhancer. It imparts a subtle fruity note that elevates the pasta’s overall taste profile.
Balsamic vinegar introduces a tangy sweetness. A light drizzle before serving brightens the flavors and balances the richness of the prosciutto.
Butter can be used to finish the dish, creating a silky texture and adding richness. It pairs well with the zucchini and tomatoes.
Fresh parsley brings a clean, herbaceous element. Chopped and sprinkled on top, it provides a visual contrast and refreshing taste.
Fresh basil leaves contribute a sweet, peppery flavor. They work particularly well with the cherry tomatoes, enhancing their natural sweetness.
These flavor enhancers can be used individually or in combination:
- Parmesan + basil for a classic Italian touch
- Olive oil + balsamic for a light, tangy finish
- Butter + parsley for a rich, fresh taste
Experimenting with these elements allows for customization of the dish to suit different preferences.
Plating and Presentation
Elevate the visual appeal of Texas-style Penne with Prosciutto, Cherry Tomatoes, and Zucchini through thoughtful plating. Start with a warm, white plate to create a neutral backdrop that allows the vibrant colors of the dish to shine.
Arrange a generous portion of the pasta in the center of the plate. Use tongs to gently twirl the penne, creating height and texture. Distribute the cherry tomatoes and zucchini pieces evenly throughout the pasta.
Strategically place crispy prosciutto pieces on top of the dish. Their rich color and texture add visual interest and entice diners. Sprinkle freshly grated Parmesan cheese over the pasta, focusing on the edges for a professional touch.
Garnish with fresh basil leaves, placing them artfully around the plate’s rim. For an extra pop of color, consider adding a small bunch of micro greens or a light drizzle of high-quality olive oil.
Ensure the plate’s rim remains clean and free of sauce splatters. This attention to detail enhances the overall presentation. Serve immediately to maintain the dish’s temperature and prevent the pasta from drying out.
For family-style serving, use a large, shallow bowl or platter. Arrange the pasta in the center and surround it with additional crispy prosciutto and fresh basil leaves for guests to add as desired.
Pairing Suggestions
A crisp white wine complements this Texas-style penne dish beautifully. Consider a Pinot Grigio or Sauvignon Blanc to balance the richness of the prosciutto and olive oil.
For red wine enthusiasts, a light-bodied Chianti or Sangiovese pairs well with the cherry tomatoes and zucchini. These wines won’t overpower the delicate flavors of the dish.
A rustic Italian bread makes an excellent accompaniment. It’s perfect for soaking up any remaining sauce on the plate.
For a refreshing side, try a simple arugula salad dressed with lemon juice and olive oil. The peppery greens contrast nicely with the pasta’s savory elements.
To enhance the flavors, drizzle a high-quality balsamic vinegar over the finished dish. This adds depth and a touch of sweetness to complement the prosciutto and cherry tomatoes.
For a complete meal, serve the penne alongside grilled chicken or shrimp. These proteins pair well with the pasta’s ingredients and add extra substance to the dish.
Nutritional Information
A typical serving of Texas-style penne with prosciutto, cherry tomatoes, and zucchini provides a balanced mix of macronutrients. The dish contains approximately 400-450 calories per serving.
Protein content is moderate, primarily from the prosciutto and Parmesan cheese. These ingredients contribute about 15-20 grams of protein per serving.
Carbohydrates come mainly from the penne pasta, supplying around 50-60 grams per portion. The fiber content is enhanced by the zucchini and cherry tomatoes.
Fat content varies but generally ranges from 15-20 grams per serving. This comes from the olive oil used in cooking, as well as the prosciutto and Parmesan cheese.
Sodium levels can be significant due to the prosciutto and Parmesan cheese. Those watching their salt intake should be mindful of portion sizes.
The dish offers several vitamins and minerals:
- Vitamin C from cherry tomatoes
- Vitamin A from zucchini
- Calcium from Parmesan cheese
- Iron from prosciutto and penne
For a lighter version, consider reducing the amount of prosciutto and Parmesan cheese, or opting for whole grain penne to increase fiber content.