Caprese Penne with Prosciutto
Fresh tomatoes, basil and mozzarella are tossed together with penne and sliced prosciutto for a super fast, super cheap summer dinner.
After a busy day at work, nothing beats a quick, fresh and healthy dinner!
While the penne cooks, slice and dice the other ingredients, then toss and eat!
As leftovers, it's great cold for a lunch the next day too.
The prosciutto is of course optional and this would be just as yummy "vegetarian style" with just the veggies.
Caprese Penne with Prosciutto
Prep time:
Cook time:
Total time:
Serves: 2-4
Ingredients
- 2 C cooked penne pasta, cooled
- 5 prosciutto slices, cut into thin strips
- 1 large ball of fresh mozzarella, diced
- 2 large bunches of fresh basil leaves, sliced into thin strips
- 1/2 lb cherry tomatoes, sliced in half
- 1/4 C olive oil
- 1/8 C balsamic vinegar
- salt and pepper
Instructions
- Combine all ingredients and enjoy!
