Penne with Arugula and Prociutto

Recipe from The Gourmet Cookbook

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.