Wednesday, September 19, 2012

Penne with Prosciutto, zucchini, and Corn

Modified recipe. Original recipe from Fine Cooking magazine.

Date night for Andrew and I usually consists of us picking up a bottle of wine, and some prosciutto and fresh parmesan from DeLuca's to make pizza. If we ever have any left over prosciutto, this is usually the dish a make the next day. It is super simple and so delicious!

What you'll need
Kosher salt
5 tbsp Olive oil
8 thin slices Prosciutto, cut into strips
1 Yellow onion, thinly sliced
2 small Zucchini, trimmed, quartered lengthwise, and cut into 1 1/2-inch pieces
1 cup Corn kernels (canned or frozen)
1/2 cup Parmesan cheese, freshly grated
3 tbsp Fresh mint, chopped
1 lb. Dried penne
2 tsp Cider vinegar
Freshly ground black pepper

How to
1.  Bring a large pot of well-salted water to a boil.  Cook the penne to al dante, according to the package directions. Reserve 1/2 cup of the pasta water and then drain the pasta.

2.  Meanwhile, put 2 tbsp of the oil and the prosciutto in a large, deep skillet, set it over medium heat, and cook, stirring occasionally, until the prosciutto browns in places and becomes crisp, about 5 minutes. Transfer prosciutto to a large plate lined with paper towels.

3.  Add 1 tbsp of the oil and the onion to the skillet, sprinkle with 1/2 tsp salt, and cook, stirring occasionally, until the onion softens and turns light brown, about 6 minutes.

4.  Add the zucchini and corn, sprinkle with 1/4 tsp salt, and cook tossing occasionally, until the zucchini becomes tender, 4-5 minutes.

5.  Remove skillet from heat and stir in half of the parmesan and all of the mint.

6.  Add the pasta, the remaining 2 tbsp oil, the vinegar, and 1 tsp black pepper to the skillet with the zucchini. 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.

7.  Serve sprinkled with the remaining prosciutto and parmesan.

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