Name: Penne with Basil and Prosciutto
Yield: Serves 2
Ingredients: 8 ounces penne; 2 ounces thinly sliced prosciutto (4 to 5 slices); 1/4 cup packed fresh basil leaves; 3 tablespoons extra-virgin olive oil; 1 ounce freshly grated Parmigiano-Reggiano (about 1/3 cup)

This recipe can be prepared in 45 minutes or less.

Recipe information

Yield
Serves 2

Ingredients

8 ounces penne

2 ounces thinly sliced prosciutto (4 to 5 slices)

1/4 cup packed fresh basil leaves

3 tablespoons extra-virgin olive oil

1 ounce freshly grated Parmigiano-Reggiano (about 1/3 cup)

Preparation

Fill a 4-quart kettle three fourths full with salted water and bring to a boil for penne. Cut prosciutto into thin strips and tear basil into pieces. Stir penne into boiling water and boil until al dente. Drain pasta in a colander and in a large bowl toss hot pasta with oil, prosciutto, basil, Parmigiano-Reggiano, and salt and pepper to taste.

TagsPasta Penne Italian European Prosciutto Ham Meat Basil Herbs & Spices Parmesan Cheese Dairy Side Main Dinner Lunch Nut Free Quick Easy 5 Ingredients or Fewer Weeknight Meals Simmer Gourmet

Recipe notes

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