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. We nearly always have courgettes in the fridge so I’m always after new courgette recipes.
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!
Want more? Get all my other pasta recipes before you go!
WONDERING WHAT TO DO WITH THE LEFTOVER INGREDIENTS YOU’VE GOT FROM MAKING THIC 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!
Courgette & Prosciutto One Pot Pasta
- 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.
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