This might be the most delicious 30 minute meal out there is you have a pile of fresh arugula.

(serves 4)

• 1 pound penne
• 1/4 pound thin sliced prosciutto, chopped
• 1 pound arugula, coarse stems discarded and leaves coarsely chopped
• 2/3 cup finely grated Parmigiano-Reggiano cheese
• 1 teaspoon lemon zest
• salt and fresh ground black pepper
• 1/4 cup extra virgin olive oil

Cook pasta in a pot of boiling salted water according to package directions. Reserve 1 cup cooking liquid and drain pasta. Return pasta to pot and toss with prosciutto, arugula, cheese, zest and salt and pepper to taste. Drizzle with olive oil and toss to combine, adding some cooking liquid if the pasta seems dry.

Recipe  from The Gourmet Cookbook: More than 1000 recipes