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.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

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
• 0 to taste Salt
• 0 to taste Black pepper

Directions

Step 1

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.

Step 2

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute, or until fragrant.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Season the pasta with salt and black pepper to taste. Remove the skillet from heat.

Step 8

Fold in the fresh basil and torn prosciutto pieces, letting the prosciutto warm slightly from the residual heat of the dish.

Step 9

Serve the pasta Primavera immediately, garnished with extra Parmesan cheese and basil if desired.

Nutrition Facts

Serving size	(1562.6g)

Amount per serving	% Daily Value*
Calories	2785.4

Total Fat 120.5g	0%
Saturated Fat 52.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 280mg	0%
Sodium 6122.2mg	0%
Total Carbohydrate 311.2g	0%
Dietary Fiber 33.2g	0%
Total Sugars 27.6g
Protein 121.7g	0%

Vitamin D 0IU	0%
Calcium 1094.0mg	0%
Iron 21.9mg	0%
Potassium 3160.7mg	0%

*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.

Source of Calories

Fat: 38.5%

Protein: 17.3%

Carbs: 44.2%