Penne with Crisp Prosciutto, Zucchini and Corn

Serve

Have you ever looked at a picture on a magazine cover and your mouth starts watering? Well I have, and this recipe was the one that did it. I made this for dinner Sunday night, and let me tell you, my husband raved about it. As I was making dinner, after I had cooked the prosciutto, my husband decided to do a “taste test”. His response….”Wow, this is really good, I think I like it better than bacon.” What??? For those of you who know my husband, you know that he LOVES his bacon, and now he is saying that he likes something more than that… that settles it, I knew I was on to something with this recipe

Ingredients

Kosher salt
5 Tbsp 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.), trimmed, quartered lengthwise, and cut into 1 1/2-in pieces
2 ears sweet corn, shucked, kernels sliced off (about 1 cup), or 1 cup frozen corn kernels, thawed
1/2 cup freshly grated Pecorino Romano
3 Tbsp. chopped fresh mint
1 lb. penne
2 teas sherry vinegar or cider vinegar
Freshly grated black pepper

Slice prosciutto into thin strips
Prosciutto

Slice onion thinly
Sliced Onion

Bring a large pot of well-salted water to a boil. Meanwhile, put 2 Tbsp. of the oil and the prosciutto in a large (12-inch) skillet, set it 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.
Cooking prosciutto

Add 1 Tbsp. oil and the onion to the skillet, sprinkle with 1/2 teas salt, and cook, stirring occasionally, until the onion softens completely and turns light brown, about 6 minutes; if the onion starts to stick or burn, add 1 or 2 Tbsp. water to the skillet. Add the zucchini and corn, sprinkle with 1/4 teas salt, and cook, tossing occasionally, until the zucchini becomes tender, 4 to 5 minutes.
Zucchini and Corn

Remove from the heat and stir in half of the Pecorino and all of the mint.
Pecorino and Mint

Add the penne to the 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 Tbsp. oil, the vinegar, and 1 teas 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.
Penne

Serve sprinkled with the prosciutto and the remaining Pecorino.
Serve

Recipe adapted from: Fine Cooking, Weeknight Dinner

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