Gemelli with Summer Vegetables & Prosciutto in Garlic Infused Olive Oil

Summer is here! Kids are out of school and its time to head to the pools.  For me, someone who lives in the notheast part of the country, summer means more variety of fresh and bright vegetables. And that is what inspired this yummy dish. I do my best to keep recipes super simple and super delicious. For whatever reason dinner time is the witching hour for my kids.  I thought it would end after their toddler years but alas, my six year old and my four year old still manage to go into full meltdowns just as I start to cook dinner.

Speaking of kids and meltdowns... Do you have picky eaters? I've got one.  He will barely try a new cookie let alone new veggies. So after I cook and drain the pasta, I will scoop out some and put it in a bowl with butter.  And that means no fighting.  Some nights I just don't have it in me. You've got to pick your battles, right?!! With this recipe you can prep and get this meal on the table in 30 minutes! A few minutes of prep and 15 minutes of cooking and you are good to go!

There are options with this meal which I love.  If a family member has a sensitive stomach, remove the red pepper flakes. Or if someone is vegetarian - don't garnish with cut up pieces of prosciutto. I hope you like it! Enjoy!



  • 2 cups gemelli pasta
  • 1 bunch asparagus; trimmed and cut into thirds
  • 4 small peppers; chopped
  • 8-10 grape tomatoes; quartered
  • 3 large garlic cloves; smashed
  • 3 TBSP extra virgin olive oil
  • 1/2 tsp red pepper flakes (optional)
  • 2 slices prosciutto; chopped (optional)
  • salt
  • 1/4 cup grated Parmesan
  • handful of basil for garnish


  1. Cook pasta according to package directions. Drain, reserving 1/2 cup pasta water (tip: generously salt the water as you boil)
  2. Heat oil in a large pan over medium-high heat then add garlic. Cook a few minutes or until oil becomes fragrant then fork out and throw away the garlic.
  3. Add asparagus and peppers to pan and cook for about 3-4 minutes stirring occasionally. Add tomatoes and season with salt and red pepper flakes.
  4. Add pasta to the pan and toss to coat. Add the parmesan.  If the pasta becomes dry add the pasta water. Stir and plate.  Top pasta with prosciutto, basil and more parmesan. Enjoy!


Bright, fresh vegetables and prosciutto in mouth-watering garlic oil. Easy summer dinner recipe! Yum 👅 

Bright, fresh vegetables and prosciutto in mouth-watering garlic oil. Easy summer dinner recipe! Yum 👅