3 oz thinly sliced prosciutto
2 cups chicken broth
6 oz Ronzoni® 3 Minute Penne
garlic clove, minced, optional
2 Tbsps extra virgin olive oil
2 cups loosely packed arugula
1 Tbsp fresh lemon juice
1 tsp lemon zest
  Parmesan cheese, optional

Cooking Directions:

Spread prosciutto on a microwave safe plate and microwave on high 30 seconds. Reserve. In a medium saucepan bring chicken broth to a boil. Stir in pasta and garlic, if desired.

Cook for 3 minutes, stirring occasionally. Remove pan from stove.

Not all liquid will be absorbed. Add olive oil, arugula, lemon juice, lemon zest and reserved procuitto.

Stir well to combine. Serve with Parmesan cheese, if desired.