Prosciutto, Zucchini, and Corn Pasta
I was in a big-chain home improvement story yesterday and started salivating over the cover of a magazine while waiting in line. I wanted to buy it but the price was 12.99. I refuse to buy a cooking magazine for the cost of what I can buy a whole book. So, I prosciuttowas only able to look at the picture for a minute or so before it was my turn to check-out. I decided to try and make it anyway based upon the picture - and it turned out amazing.
Start boiling one package of your choice of pasta. I used Farfalle because I had it on hand but the recipe picture had penne in it.
One shallot (or onion) chopped, two garlic cloves crushed/chopped, and a package of diced prosciutto (I imagine pancetta would work just as well). Saute shallot in olive oil with a little salt and pepper for a few minutes - add garlic and prosciutto, cook for a couple more minutes. Add 1 C of chopped/sliced mushrooms, one or two thinly sliced zucchini, and 1 C of corn (I cut it straight off the cob). Let saute for a few minutes, stirring frequently. You will need to watch it and ensure that all the water from the zucchini is cooked off otherwise its too sloppy.
In a separate pan, add 1/4 C olive oil and 1/2 C pine nuts to warm. Add in 1 C of chopped basil and stir to coat evenly. Remove from heat.
When zucchini mixture is done cooking and most of the moisture is gone, add the pine nut/basil mixture to it, stir thoroughly.
Drain pasta and in a large bowl combine the pasta, zucchini mixture, and 1/4 C freshly chopped basil and 1 C of parmesan/romano/etc. cheeses and let it melt just a little. Add 1 C fresh chopped tomatoes and stir. Serve with garlic bread.
Delicious!

