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 (1 1/2 oz)
3/4
tsp finely grated fresh lemon zest
1/4
cup extra-virgin olive oil
Directions
1.
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.
2.
Return pasta to pot and toss with prosciutto, arugula, Parmigiano- Reggiano, zest, and salt and pepper to taste. Drizzle oil over pasta and toss to combine, adding some of reserved cooking water if pasta seems dry.
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