Rigatoni With Zucchini And Prosciutto

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.