08 Mar Tomato and Veggie Pasta Sauce with Prosciutto
Well, spring is finally here! The weather is heating up quickly in the southwest, and that means lots of pollen in the air. Having allergies makes spring so much less enjoyable: I’d love to be able to open my windows and let the air flow through the house, but with these allergies that is just asking for trouble. So everything stays closed. Bummer.
This recipe is a variation of a family favorite. I’ve taken the liberty of replacing the canned diced tomatoes with fresh juicy beefsteaks, but if you don’t have access to fresh tomatoes, you can use one 15 ounce can of petite diced tomatoes. I also added peppers and squash to the sauce, because it is an easy way to sneak in more vegetables into your diet. You can also substitute white wine for the red, and create a more primavera like feel to the recipe by adding other spring vegetables like parboiled broccoli or carrots.
In regards to pasta, I have used a few varieties with success including tagliatelle, thick spaghetti, campanella, elbow pasta, medium shells… so feel free to chose your favorite. Bon Appetite!
Tomato and Vegetable Pasta Sauce with Prosciutto
Start by heating a medium sized pan over medium high heat. Add 1/2 Tablespoon olive oil and add the prosciutto. Cook the prosciutto until crispy, it’s thin so this should not take very long – 3 to 5 minutes. Remove from pan, and place on paper towels to drain. When cooled, dice and reserve for later.
Using the same pan, add diced onion, garlic and bell pepper to the pan. Saute until the onion just starts to turn translucent.
Add zucchini and give a quick stir
Add tomatoes and red pepper flakes, stir again. Add wine to deglaze the pan. Then stir in about 2/3 on the prosciutto (reserve 1/3 of the prosciutto for garnish). reduce heat to low/simmer.
Meanwhile, cook pasta according to package directions. Serve sauce over pasta, garnish with reserved prosciutto and shredded parmesan cheese. Kale Ceaser salad makes a great side!
Tomatoes and Veggies with Prosciutto over Pasta
Ingredients
3 ounces prosciutto
1 Tablespoon olive oil
1 medium white onion, diced
2 cloves garlic, minced
1 medium zucchini, diced
1 medium bell pepper
2 large beefsteak tomatoes, diced
Pinch of red pepper flakes
1/2 cup red wine
8 ounces pasta
Instructions
Heat a medium sauté pan over medium high heat, add 1/2 tablespoon olive oil and brown prosciutto and set aside. When the prosciutto is cool enough to touch, chop into pieces.
In the same pan, add the remaining olive oil, the diced white onion and garlic; cook until onion just starts to become translucent. Add bell pepper and zucchini it pan, cook for anther 3 to 5 minutes, then add tomatoes and red pepper flakes, Give a quick stir then pour in red wine to deglaze the pan. Reduce heat to simmer. Add prosciutto to pan (reserve some to use as garnish).
Cook pasta of your choice per package directions. When pasta is al dente, serve pasta topped with sauce, prosciutto and shredded parmesan cheese.
Serves 4
(Not including pasta): Calories 152 * Fat 8g * Carbohydrates 9g (fiber 3g * sugar 4g) * Protein 7g
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