Prosciutto & Tomato Pasta Primavera

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A vibrant Italian dish featuring cured prosciutto, sun-ripened tomatoes, and seasonal vegetables, tossed in a herby olive oil sauce. This Italian-inspired pasta recipe, ready in about 50 minutes, pairs spaghetti, olive oil, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 30 min Serves 4 Italian cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring a large pot of salted water to a rolling boil. Add 12 oz spaghetti and cook for 8-10 minutes until al dente, then drain and reserve 1/2 cup pasta water.
  2. Step 2: Heat 3 tbsp olive oil in a large skillet over medium heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant — do not let it brown.
  3. Step 3: Add 1 pint halved cherry tomatoes and 1 cup diced zucchini. Cook for 5 minutes until the tomatoes break down and the zucchini softens.
  4. Step 4: Toss in 8 oz diced prosciutto and cook for 3 minutes until crispy. Stir in 1/4 cup chopped fresh basil and 1/2 cup grated Parmesan cheese.
  5. Step 5: Add 1/2 cup reserved pasta water to the skillet and stir until the sauce thickens and coats the back of a spoon. Fold in the cooked pasta and toss to coat.

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