Penne With Broccoli Rabe

• 1 pound dried penne
• 2 bunches (about 2 pounds) broccoli rabe, trimmed of tough leaves and stems, and cut into 1-inch pieces
• 2 tablespoons olive oil
• 1 cup thinly sliced Vidalia onion
• 4 garlic cloves, minced
• 2/3 cup fresh parsley, finely chopped
• 1/2 teaspoon finely grated lemon zest
• 2 tablespoons lemon juice
• 4 slices prosciutto, cut in thin strips

1. Bring a large pan of salted water to a full rolling boil, add penne, bring back to a simmer and cook according to package directions, adding broccoli rabe during the last minute.
2. While penne is cooking, heat a heavy skillet over medium heat, add olive oil and onion and garlic; saute, stirring, until onion is softened, about 4 minutes.
3. Remove skillet from heat and stir in parsley, lemon zest, lemon juice, and salt to taste.
4. Drain penne and broccoli rabe well and transfer to the skillet along with sliced prosciutto. Toss until everything is combined well and heated through.

penne, bunches, olive oil, onion, garlic, fresh parsley, lemon zest, lemon juice

Taken from www.epicurious.com/recipes/member/views/penne-with-broccoli-rabe-1200433 (may not work)