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Penne with Crispy Prosciutto, Zucchini and Corn

(Makes 4 servings)

Kosher Salt

Olive Oil – 5 Tablespoons

Prosciutto – 8 thin slices (about 4 ounces), cut into strips

Yellow Onion – 1 medium, thinly sliced (about 1 cup)

Zucchini – 2 small, trimmed, quartered lengthwise, and cut into 1/2-inch pieces

Corn – 2 ears, Shucked and kernels sliced off (about 1 cup), or 1 cup frozen corn kernels, thawed

Pecorino-Romano cheese – 1/2 cup, freshly grated

Mint – 3 Tablespoons, fresh, chopped

Penne – 1 pound

Sherry Vinegar – 2 teaspoons

Black Pepper – freshly ground

  • Bring a large pot of well-salted water to a boil. Meanwhile, put 2 Tablespoons olive oil and the sliced 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 Tablespoon olive oil and the sliced yellow onion to the skillet, sprinkle with 1/2 teaspoon Kosher salt, and cook, stirring occasionally, until the onion soften completely and turns light brown, about 6 minutes; add 1 or 2 Tablespoons water to the skillet if the onion starts to stick or burn. Add the zucchini pieces and corn, sprinkle with 1/4 teaspoon Kosher 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 cheese and all the chopped 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 Tablespoons olive oil, the sherry vinegar and 1 teaspoon freshly ground 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 cheese.

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