Total Time
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.

Ingredients Nutrition


  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.