Lemon Ricotta Rigatoni with Crispy Prosciutto

(This recipe makes a ton! Cut in half if you don’t want leftovers.)

1 lb rigatoni pasta

1/4 cup reserved pasta water

4 oz prosciutto

2 tbsp extra virgin olive oil

2 cloves of garlic, minced

3 cups chopped zucchini

2 ears of corn, kernels removed/cut from cob

1/2 tsp salt

1/2 tsp pepper

1/8-1/4 tsp crushed red pepper, to taste

2 cups of ricotta cheese

Zest and Juice from 1 lemon

1 cup sliced basil

Preheat the oven to 400 degrees. Boil salted water for your pasta. Cook pasta to package instructions, approximately 12 minutes. When finished, reserve 1/4 cup of pasta water before straining and set aside. Meanwhile, roughly tear prosciutto and place on a lined baking sheet. Bake until crispy, approximately 12 minutes. Set aside to cool when finished. While the prosciutto is baking, heat olive oil in a medium skillet over medium heat. Add garlic and cook until fragrant, approximately 3 minutes. Then add zucchini and corn. Season with salt, pepper, and crushed red pepper. Sauté until vegetables are soft and cooked through, about 10 minutes.

When the pasta and vegetables are finished, add both to a large bowl. Add the ricotta, lemon zest, lemon juice, basil, and reserved pasta water. Stir to combine. Crumble crispy prosciutto over top.