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Penne with Crisp Prosciutto, Zucchini and Corn

Tony Rosenfeld
  • minutes
  • Serves 4

INGREDIENTS

4 oz

8 thin slices prosciutto

2

ears Corn

3 tbsp

Mint, fresh

1

Yellow onion, thinly sliced (1 cup), medium

2

Zucchini (about 3/4 lb.), small

1 lb

Penne

1

Black pepper, Freshly ground

1

Kosher salt

5 tbsp

Olive oil

2 tsp

Sherry vinegar or cider vinegar

1/2 cup

Pecorino-romano