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Zucchini, Prosciutto and Fresh Mozzarella Pasta Toss
Zucchini| Prosciutto and Fresh Mozzarella Pasta Toss

Zucchini, Prosciutto and Fresh Mozzarella Pasta Toss

What You Need
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12 servings
Original recipe yields 12 servings
4 Tbsp. olive oil
3 cups onion s, small dice
3 Tbsp. garlic, chopped
6 cups zucchini, medium dice
6 cups tomato, concasse
3 cups prosciutto, sliced
2 cups fresh basil, chiffonade
18 cups penne pasta, cooked
12 Tbsp. extra virgin olive oil
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Let's Make It
1
Heat olive oil in a large saute pan. Add onions and garlic and saute until onions are translucent. Add zucchini and tomato concasse and saute until zucchini is cooked but still firm, about 4 minutes. Stir in the ricotta cheese, prosciutto, and fresh basil. Add the pasta and mozzarella and cook until pasta is hot. For each serving, mound approximately 2 cups pasta onto plate and drizzle with 1 tablespoon extra virgin olive oil.
2
Yield: 12 Servings.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
12
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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