Creamy Pasta with Prosciutto, Zucchini and Grape Tomatoes

• Meat

  • 2 oz Prosciutto

• Produce

  • 3 cloves Garlic
  • 1 pint Grape tomatoes, red and orange
  • 4 Sage, leaves of fresh
  • 2 tsp Thyme, fresh
  • 2 Zucchini, large

• Pasta & Grains

  • 10 oz Penne pasta

• Baking & Spices

  • 1/2 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 1 cup Heavy cream
  • 1 cup Milk
  • 1 cup Parmesan cheese

Found on whatsinthepan.com

Ingredients

• 2 tbsp olive oil
• 3 cloves garlic
• 10 oz penne pasta
• 2 oz prosciutto, thinly sliced
• 2 large zucchini, halved and thinly sliced in half circles
• 1 pint grape tomatoes (red and orange), halved
• 2 tsp fresh thyme
• 4 leaves of fresh sage
• ½ tsp salt
• 1 cup milk
• 1 cup heavy cream
• 1 cup Parmesan cheese, shredded

Directions

• Cook pasta according to the package instructions and drain.
• Heat 1 tablespoon oil in a large skillet over medium-high heat and add prosciutto and garlic. Cook for 3 minutes until prosciutto is crisp and garlic is slightly browned. Remove both from the skillet onto a plate.
• Add zucchini, fresh thyme and ½ teaspoon of salt and cook for 5 minutes total or until tender and slightly browned on both sides.
• Add milk and heavy cream to the skillet with zucchini and bring it to a boil. Once warmed up, stir in cheese and sage and mix well: the sauce will become creamy. Stir in cooked pasta, season with pepper and salt to taste. Add cooked prosciutto and garlic back to the skillet and top with Parmesan, if desired.