Penne con Prosciutto e Arugula
(Penne with Prosciutto and Arugula)
Ingredients:
1 lb Penne (preferably ridged)
1/4 lb thinly sliced prosciutto, chopped
1 lb Arugula (4 bunches), coarsely chopped
2/3 cup freshly grated Parmigiano- Reggiano cheese (1 and 1/2 oz)
3/4 teaspoon finely grated fresh lemon zest
1/4 cup extra-virgin olive oil
Directions:
Cook pasta in an 8-quart pot of boiling salted water until 'al dente'.
Reserve 1 cup cooking water, then drain pasta in a colander.
Return pasta to pot and toss with prosciutto, arugula, Parmigiano-Reggiano cheese, zest, and salt and pepper to taste.
Drizzle olive oil over pasta and toss to combine, adding some of reserved cooking water if pasta seems dry. Makes 4 servings.