- Kosher salt
- 5 tablespoons olive oil
- 8 thin slices prosciutto (about 4 ounces) cut into strips
- 1 medium yellow onion, thinly sliced (1 cup)
- 2 small zucchini (about 3/4 pound), trimmed, quartered lengthwise, and cut into 1-1/2 inch pieces
- 2 ears corn, shucked and kernels sliced off (about 1 cup), or 1 cup frozen corn kernels, thawed
- 1/2 cup freshly grated Pecorino-Romano
- 3 tablespoons chopped fresh mint
- 1 pound Penne
- 2 teaspoons sherry vinegar or cider vinegar
- Freshly ground black pepper
Step 1: Bring a large pot of well-salted water to a boil. Meanwhile, put 2 tablespoons oil and the prosciutto in a large (12-inch) skillet, placed 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.
Step 2: Add 1 tablespoon oil and the onion to the skillet, sprinkle with 1/2 teaspoon salt, and cook, stirring occasionally, until the onion softens 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 and corn, sprinkle with 1/4 teaspoon salt, and cook, tossing occasionally, until the zucchini becomes tender, 4 to 5 minutes. Remove from heat and stir in half the Pecorino-Romano and all the mint.
Step 3: 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 oil, the vinegar, and 1 teaspoon 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.
Enjoy this easy pasta recipe from Fine Cooking!