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Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.

Rigatoni with Zucchini and Prosciutto Recipe

Brought to you by Cobble House Inn

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Ingredients:
1/2 teaspoon salt
3/4 lb. Rigatoni pasta
1 cup chicken broth
3 (6 oz.) zucchini or yellow squash or combination sliced into 1-1/2" sticks
1-1/4 cups low fat milk
2 tablespoons flour
1/2 teaspoon ground black pepper
1/4 cup parmesan cheese
6 thin slices prosciutto cut up
3 tablespoons chives
1 tablespoon unsalted butter

Instructions:
In a large pot, bring 4 quarts water and 1 teaspoon salt to a boil. Add pasta: cook according to package directions. Drain and place into large pasta bowl.

In a large skillet heat 1/2 cup broth until simmering. Add squash and cook over high heat 3 to 5 minutes, until crisp-tender. Remove, place squash in a bowl and cover.
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In small bowl, whisk remaining broth, milk, flour, remaining salt and pepper until smooth and pour into skillet. Bring to a boil, reduce heat to a simmer, stirring 1 minute, until slightly thickened. Remove from heat. Stir in parmesan, prosciutto, chives and butter.

Pour sauce over pasta, add squash, toss and serve.

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