I don’t have a vegetable garden, so I have no idea how people’s vegetables are doing in this heat. I have a few pepper plants in pots that are drudgingly simple for me to keep watered. So, I don’t know if you have a plethora of zucchini or if the zucchini have shriveled up like out blueberries (which by the way, looked like we were going to have a banner year, but thanks to 100+ temperatures for weeks, we know have bushes filled with blueberries that appear to be in a raisin look alike contest).
So, I don’t know where you stand zucchini wise. I haven’t seem the lamenting of the over abundance of them, which is a shame, because you need them. You need them to make this recipe. Because this recipe is fantastic. Seriously. The only thing difficult about this dish is spelling prosciutto and zucchini, which thanks to spell checker, I managed.
Who would think a few simple ingredients, would make something so delightful! I found Penne with Crisp Prosciutto, Zucchini, and Corn in the latest Fine Cooking Magazine’s specialty publication: Fine Cooking Cook Fresh, but you can also find it online at Penne with Crisp Prosciutto, Zucchini, and Corn.
Seriously, make this, and then come back and tell me how good it was!