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30 minutes
4 servings
Adjust servings
dairy-free
(?)
Has dairy from:
asiago
gluten-free
(?)
Has gluten from:
penne (dry)
kid friendly
has meat
(?)
Has meat from:
prosciutto
has pasta
(?)
Has pasta from:
penne (dry)
has seafood
mediterranean
(?)
Not Mediterranean due to:
asiago
vegan
(?)
Not vegan due to:
penne (dry)
prosciutto
asiago
vegetarian
(?)
Not vegetarian due to:
prosciutto
pescetarian
(?)
Not pescetarian due to:
prosciutto
paleo
(?)
Not paleo due to:
penne (dry)
asiago
This recipe has no customizations.
 
Bon Appétit
This recipe fits right into a balanced diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 1.5% of RDA
• Calories: 35.6% of RDA
• Carbs: 33.4% of RDA
• Fat (total lipid): 27.2% of RDA
• Fiber: 47.6% of RDA
• Fructose: 5.6% of RDA
• Protein: 11.5% of RDA
• Sodium: 35.1% of RDA
• Sugar: 12.3% of RDA
• Vitamin A (IU): 41.5% of RDA
• Vitamin B6: 20.4% of RDA
• Vitamin C: 31.8% of RDA
• Iron: 1.7% of RDA
• Magnesium: 40.3% of RDA
• Manganese: 15.3% of RDA
• Niacin: 17.9% of RDA
• Potassium: 17.8% of RDA
• Zinc: 14.9% of RDA
If all nutritional components are less than 50% of RDA (and all vitamins and minerals are less than 400% of RDA) the recipe gets a “Bon Appétit” rating.
 
INGREDIENTS
Amount
Measure
Ingredient
 
8
ounces, weight
 
1
pint
 
6
slices
cut into large pieces.
 
1
whole
sliced and cut into half circles. may need 2 if zucchini is small.
 
1/2
cups
chopped.
 
8
cloves
minced.
 
3
tbsp
 
1/2
tsp
 
1/8
tsp
 
2
tsp
 
1/2
cups
grated.
 
1/3
cups
chopped.
 
 
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PREPARATION
PREPARING THE PASTA
1.
Prepare the pasta according to the directions on the package.
2.
Drain and set aside.
PREPARING THE PROSCIUTTO
3.
Heat 1 tablespoon oil in a large skillet over medium-high heat.
4.
Add prosciutto; cook 3 minutes or until crisp. Remove prosciutto from pan.
PREPARING THE TOMATO/ZUCCHINI
5.
Add remaining 2 tablespoons oil to pan. Add onion, garlic, and pepper; sauté 4 minutes.
6.
Add zucchini; cook 1 minute.
7.
Add tomatoes and salt; cook 3 minutes.
8.
Stir in pasta and vinegar; cook 30 seconds. Remove pan from heat; stir in parsley and 1/4 cup cheese.
9.
Divide pasta mixture among 4 bowls; top with prosciutto and remaining cheese.
 
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
 
A gluten-free variant of this recipe can be made. Just substitute gluten-free penne (dry) for penne (dry).
2.
Make it Wheat Free!
 
A wheat-free variant of this recipe can be made. Just substitute gluten-free penne (dry) for penne (dry).
 
NUTRITION
This recipe has the following nutrient totals:
Calories 712
Protein 13.0 g
Carbohydrates 91.8 g
Iron 0.32 mg
Fiber 13.3 g
Calcium 15.5 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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