Pasta tossed in a light tomato cream sauce with a mild peppery tang. If sundried tomatoes are hard to find in your grocery store, you can substitute a can of petite diced tomatoes in olive oil.
Provided by LexingtonMom
Categories < 30 Mins
Time 25m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil and 2 T. butter in large pan. Cook onions, garlic, and chiles in butter until onions wilt.
- Add prosciutto and cook for 1 minute, then add zucchini and cook another minute.
- Add plain tomatoes (with juice) and simmer for 10 minutes. In the meantime, cook rigatoni according to box directions.
- Drain pasta and replace in large pan, coating with remaining 2 T. butter (or more).
- To saucepan, add salt, pepper, cheese, cream, sundried tomatos, and red pepper.
- When sauce is hot, pour over pasta and toss.
Nutrition Facts : Calories 492.4, Fat 20.6, SaturatedFat 9.3, Cholesterol 99.6, Sodium 290.6, Carbohydrate 64.6, Fiber 4.5, Sugar 6.1, Protein 13.8
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