Directions:
- Cook and drain the rigatoni to package directions. Return the pasta to the pot and mix with 3/4 C butter. Add in the Parmesan and lemon pepper. Set aside.
- Quarter the zucchini lengthwise, remove large seeds, and cut crosswise in 1/2 pieces.
- Bring chicken broth to boil in large skillet. Add zucchini and cook over medium heat 6-7 minutes, stirring often, until crisp-tender.
- Lower heat a little and whisk cream into chicken broth. Heat gently 1-2 minutes, whisking constantly, until slightly thickened. Add prosciutto.
- Toss the sauce with the pasta and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 439.7 Kcal (1841 kJ) | ||
| Calories from fat | 338.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 37.59g | 58% | |
|---|---|---|---|
| Cholesterol | 114.66mg | 38% | |
| Sodium | 821.5mg | 34% | |
| Potassium | 198.84mg | 4% | |
| Total Carbs | 25.85g | 9% | |
| Sugars | 0.94g | 4% | |
| Dietary Fiber | 1.62g | 6% | |
| Protein | 15.81g | 32% | |
| Vitamin C | 6.7mg | 11% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 19.2mg | 107% | |
| Calcium | 229.2mg | 23% | |
| Amount Per 100 g | |||
| Calories | 212.37 Kcal (889 kJ) | ||
| Calories from fat | 163.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.16g | 58% | |
|---|---|---|---|
| Cholesterol | 55.38mg | 38% | |
| Sodium | 396.78mg | 34% | |
| Potassium | 96.04mg | 4% | |
| Total Carbs | 12.49g | 9% | |
| Sugars | 0.45g | 4% | |
| Dietary Fiber | 0.78g | 6% | |
| Protein | 7.64g | 32% | |
| Vitamin C | 3.2mg | 11% | |
| Vitamin A | 0.1mg | 9% | |
| Iron | 9.3mg | 107% | |
| Calcium | 110.7mg | 23% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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