Creamy Fusilli with Prosciutto, Zucchini, and Tomatoes

Creamy Fusilli with Prosciutto, Zucchini, and Tomatoes

Life gets busy and sometimes all you've got is 30-ish mins for a meal. This recipe is great for those nights where you're on the line of "should I order" or "should I save money tonight?" Grab those fresh ingredients and let's cook up something good for you!


1 box of Fusilli Pasta 

3 cloves of garlic, minced

4 oz of prosciutto

3 small to medium sized zucchini, halved

1 pint of grape tomatoes or cherry 

2-3 tsp of fresh thyme  

Garlic salt + pepper

Olive oil

1/2 cup of chicken stock 

1 cup heavy cream

1 cup of Asiago, shredded


1. Over a large pan add some olive oil and cook the garlic until soft and golden-like. The add the shredded prosciutto and cook for the less than a min. Don't over do it for than 3 mins cause then it gets tough. Remove and set aside

2. Add a little oil to the pan again and the zucchini, thyme, garlic salt and cook until the zucchini is soft and lightly browned

3. Add the heavy cream and chicken stock and bring to a boil. On the side cook the tomatoes for less than a min or until soften. Add the cheese to the pan and stir until creamy. Then add the tomatoes, pasta, prosciutto with garlic, and pepper (add more salt if needed) and mix together 

This recipe was adapted from What's In The Pan? To view her version click here

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