Rigatoni With Zucchini and Prosciutto

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Total Time
35mins
Prep
15 mins
Cook
20 mins

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.

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Ingredients

Nutrition

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.