Penne Pasta In Sage Butter With Prosciutto

• 1 pound penne pasta
• 1/4 pound prosciutto Thinly Cut, De Parma
• 8 tablespoons unsalted butter
• 1 white onion Large Sweet
• 1 pinch salt
• 1 pinch ground pepper
• 1/2 cup low sodium chicken stock
• 1 teaspoon lemon zest Fresh
• 1/4 teaspoon nutmeg Fresh
• 1/4 cup fresh parsley chopped
• 2 tablespoons fresh sage chopped
• 1/2 cup parmesan reggiano grated

1. Bring a large pot of water to a boil (generously salt the water)
2. Add the pasta and cook slightly al dente
3. While the pasta cooks trim the access fat off of the prosciutto and cut into thin strips
4. In a large frying pan over medium heat, melt the butter and saute the onions until soft (3-5 mins)
5. Add pinch of salt and pepper to onions and butter while sauteing
6. Add the stock to onions and butter and simmer for 2 minutes
7. Drain the pasta and place in a large bowl (or back in the pot)
8. Add the lemon zest, nutmeg, parsley and sage to the pasta and toss
9. Add the cheese and toss again
10. Add the butter onions and toss a third time.
11. OPTIONAL - add additional cheese and chopped parsley to top of dish for decoration

penne pasta, unsalted butter, white onion, salt, ground pepper, chicken stock, lemon zest fresh, nutmeg, parsley, sage, parmesan reggiano grated

Taken from www.yummly.com/recipe/Penne-Pasta-in-Sage-Butter-with-Prosciutto-1179406 (may not work)