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 teaspoon finely grated fresh lemon zest
• 1/4 cup extra-virgin olive oil

Instructions

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.