Thursday, October 27, 2011
Penne With Crisp Prosciutto, Zucchini And Corn
5 Tbs. 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.),Quartered lengthwise, and cut 1.5"
2 ears corn,shucked and kernels sliced off (about 1c)
1/2 c freshly grated Pecorino-Romano
3 Tbs. chopped fresh mint
1 lb penne
2 t 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
For the real zucchini lovers at the table, serve the pasta with a
colorful Zucchini Ribbon Salad.