Rigatoni With Zucchini and Prosciutto
- Ready In:
- 35mins
- Ingredients:
- 9
- Serves:
-
4-6
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
- 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.
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RECIPE SUBMITTED BY
My passions: faith, family, food, and anything family history related. Almost nothing I like more than to chase headstones of my dearly departed ancestors. I've been working on a family cookbook for almost 2 years. (Need to figure out how I want to actually print it.) Enjoy learning about how what I grew up eating relates to my ancestors from Croatia and Alsace primarily. Enjoy following and forming new traditions within the walls of my home.
Some would say I lead a very boring and mundane life. I would say it's just what I ordered. I have the opportunity to be a stay-at-home mom - which is what I truly love. Feel it's the best calling anyone could ever have. I've truly been blessed!