This courgette & prosciutto one pot pasta recipe is so quick and easy. Throw everything in the pot and 20 minutes later you’ve got dinner on the table!
We had some courgettes and prosciutto kicking around in the fridge the other day which really needed using up and I was trying to think of what to do with them. I considered making my courgette and prosciutto risotto but I was really craving pasta so I decided to take some of the flavours from that dish and put them all into a one pot pasta.
Remember when one pot pastas were all the rage a few years ago? One of the very first recipes on this blog was, in fact, a one pot pasta with painfully awful photos I haven’t got around to retaking yet! But still, on the whole, one pot pastas are completely delicious and so super easy they just couldn’t get much better!
So this courgette & prosciutto one pot pasta starts off with courgette (zucchini for you Americans), mushrooms, pasta, thyme, salt, pepper and pasta all in a pot with chicken stock. Bring it to a boil and let it cook for about 20 minutes until the pasta is ready to eat and all the liquid has been absorbed. Now you could just stop there but I didn’t want this to be just any one pot pasta. No, this is where it gets a bit special.
You will have preheated the grill (broiler) so once the liquid is absorbed and the pasta is cooked, remove the pot from the heat and tear some fresh mozzarella across the top followed by a scattering of prosciutto. Put the whole thing under the grill and let it cook until the cheese is bubbling and the prosciutto is a little crisped. Now you’re ready to eat!
Oh yeahhhhh look at that cheese!
Courgette & Prosciutto One Pot Pasta
This courgette & prosciutto one pot pasta recipe is so quick and easy. Throw everything in the pot and 20 minutes later you've got dinner on the table!
- 500 g Pasta whichever shape you like
- 2 Courgettes chopped
- 2 cloves Garlic crushed
- 150 g Mushrooms sliced
- 1.2 litres Chicken or Vegetable Stock
- 2 sprigs Fresh Thyme
- Salt and Pepper
- 1 ball Mozzarella
- 3 slices Prosciutto
- Fresh Parmesan to serve
Place the pasta, courgette, garlic, mushroom, thyme, a sprinkling of salt and pepper and stock in a large pot and bring to a boil. Simmer for 20 minutes until the liquid has been absorbed and the pasta is cooked.
While the pasta is cooking heat the grill to medium high. When the pasta is finished cooking remove it from the heat and tear the mozzarella and prosciutto over the top of the pasta. Place under the grill for 5 minutes until the cheese is melted and the prosciutto is a little crispy. Serve sprinkled with a little grated parmesan.
WONDERING WHAT TO DO WITH THE LEFTOVER INGREDIENTS YOU’VE GOT FROM MAKING this courgette & prosciutto one pot pasta?
If you’re anything like me then you’re always looking for ways to save money and avoid food waste so I want to make sure you’ve get plenty of ideas on how to use up any ingredients that are leftover from my recipes!