Rigatoni With Zucchini and Prosciutto |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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My kids love this pasta - and so do I. The recipe calls for prosciutto, but if it's too pricey, sub with black forest ham. Ingredients:
1 lb rigatoni pasta |
3/4 cup butter |
1 cup parmesan cheese, freshly grated |
2 tablespoons parmesan cheese, freshly grated |
1/2 teaspoon lemon pepper |
6 medium zucchini (about 6 oz each) |
1 cup chicken broth |
1 cup heavy cream |
3 ounces sliced prosciutto |
Directions:
1. 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.
2. Quarter the zucchini lengthwise, remove large seeds, and cut crosswise in 1/2 pieces.
3. Bring chicken broth to boil in large skillet. Add zucchini and cook over medium heat 6-7 minutes, stirring often, until crisp-tender.
4. Lower heat a little and whisk cream into chicken broth. Heat gently 1-2 minutes, whisking constantly, until slightly thickened. Add prosciutto.
5. Toss the sauce with the pasta and serve.
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