Pasta with Arugula and Prosciutto

• 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

1. Cook pasta in an 8-quart pot of boiling salted water until al dente.
2. Reserve 1 cup cooking water, then drain pasta in a colander.
3. Return pasta to pot and toss with prosciutto, arugula, Parmigiano- Reggiano, zest, and salt and pepper to taste.
4. Drizzle oil over pasta and toss to combine, adding some of reserved cooking water if pasta seems dry.

penne, arugula, freshly grated parmigiano reggiano, lemon zest, extravirgin olive oil

Taken from www.epicurious.com/recipes/food/views/pasta-with-arugula-and-prosciutto-104892 (may not work)