Penne with Crisp Prosciutto, Zucchini and Corn

Serves 4

by Tony Rosenfeld
from Big Buy Cooking
Last Edit Date: 6/6/2011 11:23:02 AM

Sautéing the prosciutto in a skillet crisps and intensifies its texture and flavor so it becomes like a refined version of bacon. Instead of overpowering the dish, the prosciutto complements the sweetness of the corn, brightness of the mint, and delicate flavor of the zucchini.

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Kosher salt
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.), 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 Tbs. chopped fresh mint
1 lb. penne
2 tsp. 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 Pecorino-Romano.

Serving Suggestions

For the real zucchini lovers at the table, serve the pasta with a colorful Zucchini Ribbon Salad.

Photo: Maren Caruso

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by ENS, 8/30/2012I 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.

by lilylady, 8/16/2012I'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.

by 405tulips, 8/9/2012A excellent way to use the fresh vegetables in the garden. What a treat!

by MrFattyCakes, 7/19/2012Made the recipe as written. Everyone liked it!

by SeeBeth, 7/16/2012A 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!

by MommyDot, 7/15/2012Excellent 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!

by geneen, 6/19/2012A 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!

by VivoMangiare, 9/26/2010Very simple, quick and delicious!! Unfortunately, I cut the recipe to make one serving; wished I had made two. Definitely going to be a mainstay.

by StoneWalt, 9/13/2010This 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.

by joannalynn60, 9/9/2010I 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.

by vinocat, 9/9/2010A 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.