I saw this in Fine Cooking magazine the other day and it looked so good I had to make it for dinner. I felt fancy and spoiled with this one. You can use whole wheat penne if you want it to be healthier.
Penne with Crisp Prosciutto, Zucchini, and Corn
- Kosher Salt
- 5 Tablespoons Olive Oil
- 8 Thin Slices Prosciutto (About 4 oz.), Cut into Strips
- 1 Medium Yellow Onion, Thinly Sliced (1 Cup)
- 2 Small Zucchini (About 3/4 lb.), Trimmed, Quartered Lengthwise, and Cut into 1 1/2-Inch Pieces
- 2 Ears Sweet Corn, Shucked, Kernels Sliced Off (About 1 Cup), or 1 Cup Frozen Corn Kernels, Thawed
- 1/2 Cup Freshly Grated Pecorino Romano
- 1 lb. Dried Penne
- 2 Teaspoons Sherry Vinegar or Cider Vinegar
- Freshly Ground Black Pepper
- Bring a large pot of well-salted water to a boil. Meanwhile, put 2 Tbs. oil and the prosciutto in a large (12-inch) skillet, place over medium heat, and cook, stirring occasionally, until the prosciutto browns in places and becomes crisp, about 5 minutes. Transfer the prosciutto to a large plate lined with paper towels.
- Add 1 Tbs. oil and the onion to the skillet, sprinkle with 1/2 tsp. salt, and cook, stirring occasionally, until the onion softens completely and turns light brown, about 6 minutes; add 1 or 2 Tbs. water to the skillet if the onion starts to stick or burn. Add the zucchini and corn, sprinkle with 1/4 tsp. salt, and cook, tossing occasionally, until the zucchini becomes tender, 4 to 5 minutes. Remove from the heat and stir in half the Pecorino-Romano and all the mint.
- Add the penne to the pot of boiling water and cook according to the package directions. Reserve 1/2 cup of the pasta water and then drain the pasta. Add the pasta, the remaining 2 Tbs. oil, the vinegar, and 1 tsp. black pepper to the skillet with the zucchini and corn mixture. Set the skillet over medium heat and cook, stirring, for 1 minute so the pasta mixes with the vegetables. Add the reserved pasta water and stir. Serve sprinkled with the crisp prosciutto and the remaining Pecorino-Romano.