I followed the recipe as is EXCEPT that I used only half the pasta and the ratio was perfect. I agree that the zucchini should be cut in eighths rather than in quarters. It's a light meal with lots of interesting tastes that combine well.
I'd give this 6 stars if I could! Absolutely delicious as written. 1/2 recipe would serve 3 generously with a big green salad & some good bread.
A excellent way to use the fresh vegetables in the garden. What a treat!
Made the recipe as written. Everyone liked it!
A nice change from sauced pasta dishes and a fresh summer pasta combination. I second the recommendation to increase prosciutto to 6 ozs. and would further recommend cutting the zucchini pieces slightly smaller (3/4"). Even with the larger pieces, my family, who generally does not like zucchini (nor mint), devoured this dish -- even going so far as to ask where I got the recipe. Score!
Excellent combination of everything as is. A very nice combination of the corn, mint, vinegar, pepper and prosciutto. Next time I will make extra prosciutto and keep it to sprinkle over the leftovers. Very good, keeper for sure!
A very good recipe. The second pasta of the season I have made with corn! A combination that I was initially skeptical about. I think I would have liked an addition of pine nuts. Next time!
Very simple, quick and delicious!! Unfortunately, I cut the recipe to make one serving; wished I had made two. Definitely going to be a mainstay.
This is an easy crowd-pleaser, perfect for this end-of summer season. The sherry vinegar combines with the fresh mint to add a wonderful sweet tang to the dish. We didn't have enough penne, so used a mix of penne and orecchiette that was just as good. My whole family gobbled it up, even my picky eater.
I always make a recipe "as is" and then make adjustments the second (if applicable) time around. I would double the onion, zucchini and corn. I bought 2-3oz packages of prosciutto, so besides my pre-dinner-nibbling, it was almost double also. I wouldn't go heavy on the mint either, the amount is perfect as is.
A nice change of pace from sauce-based pastas. I think the corn could be substituted with fire-roasted red peppers, since the corn adds carbs to a carb-loaded meal. Also, be careful picking your prosciutto. Prosciutto di Parma works well, but some domestic versions are too salty. In any event, use the prosciutto like a garnish -- not too much or it overwhelms the other ingredients.
Other variations that I think would work well (but I haven't yet tried): sauté in some sliced portobellos for a meaty richness without the meat. Or, some shredded roast chicken would work well.