It doesn’t matter whether it’s midweek madness or a lazy Sunday evening, pasta rarely disappoints. One dish that’s been making a regular appearance in my kitchen lately is Parma Penne – a delightful Italian creation that combines the smoky saltiness of Parma ham with the freshness of spring vegetables, all tossed through perfectly cooked penne.
The beauty of Parma Penne lies in its simplicity. It’s not flashy or complicated, but it feels like a treat every time. Penne pasta is a great choice here – those little tubes hold onto the flavours of the sauce and soft vegetables, making every bite satisfyingly tasty. The star of the show, though, is undoubtedly the Parma ham. Thin slices of this dry-cured Italian ham bring a savoury depth and a subtle touch of indulgence, giving the dish a delicious edge without overwhelming the other ingredients.
What I really love about this dish is how easily it adapts to what’s in the fridge. Traditionally, you’d use spring vegetables – think tender asparagus spears, bright peas, maybe a few baby courgettes or broad beans – but there’s absolutely no reason you can’t switch things up depending on the season or what you’ve got to hand. A handful of cherry tomatoes, a few florets of broccoli, even some spinach or mushrooms can work beautifully. It’s one of those throw-it-together meals that somehow always looks and tastes as if you’ve planned it all along.
Parma Penne is a dish that feels light and wholesome, perfect for those early spring days when the weather is just starting to warm up. The vegetables bring freshness and crunch, while the Parma ham adds that rich, savoury layer. You can keep it simple or jazz it up – a sprinkle of parmesan here, a squeeze of lemon there, or even a few torn basil leaves for colour and aroma.
It also makes for a lovely meal to share. Set it down in the middle of the table in a big bowl, pass around the forks, and you’ve got something that’s both casual and satisfying. It’s one of those dishes that doesn’t ask for much – just good ingredients, a bit of care, and a willingness to improvise.
If you’re trying to eat more vegetables, this is a great way to do it. They don’t feel like an obligation in this dish – they feel like a natural and welcome part of the plate. And because it’s so quick to make, it fits right into busy lifestyles. You can have everything prepped, cooked, and on the table in less than half an hour.
So next time you’re staring at a bundle of odd vegetables and wondering what to make, think about Parma Penne. It’s easy, it’s versatile, and it brings a taste of Italy to your kitchen with minimal fuss.
Parma Penne
Ingredients
- 225 g penne pasta
- 2 tbsp olive oil
- 1 small onion sliced
- 100 g asparagus tips halved
- 1 large courgette cut into strips
- 50 g peas
- 85 g Parma ham sliced
- freshly ground black pepper
Instructions
- Cook the pasta according to the packet instructions. Drain.225 g penne pasta
- Meanwhile, heat the oil in a non-stick pan, add the onion and the vegetables and fry for 3-4 minutes until just tender.2 tbsp olive oil, 1 small onion, 100 g asparagus, 1 large courgette, 50 g peas
- Add the Parma ham and toss together all the ingredients.85 g Parma ham
- Season well with plenty of black pepper.freshly ground black pepper
Notes
Nutrition
