Penne With Prosciutto, Tomatoes, And Rosemary |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
1 (8-ounce) package penne pasta, uncooked |
1/4 pound prosciutto, thinly sliced |
1 large onion, halved and sliced |
4 large tomatoes, chopped |
1 1/2 tablespoons finely chopped fresh rosemary |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/4 cup (1 ounce) finely shredded asiago cheese |
Directions:
1. Cook pasta in a Dutch oven according to package directions, omitting salt and fat. Drain; set aside, and keep warm.
2. Cook prosciutto in a large nonstick skillet over medium-high heat 4 minutes, stirring constantly. Reduce heat to medium, add onion; cook, stirring constantly, 5 minutes or until golden. Increase heat to high, and add tomatoes; cook, stirring constantly, 4 minutes. Stir in rosemary, salt, and pepper; remove from heat, and transfer to a large serving bowl. Add pasta; toss well. Sprinkle with Asiago cheese.
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