Active Time

　　15 min

　　Total Time

　　20 min

　　

Ingredients

Makes 4 servings

　　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 teaspoon finely grated fresh lemon zest

　　1/4 cup extra-virgin olive oil

　　

Step 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.

　　

Step 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.