Rigatoni With Zucchini and Prosciutto

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.

• Ready In: 35 mins
• 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

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.