Pasta with Lemon, Ham and Olive

I’m on a Patricia Wells kick this week! This is a quick and satisfying pasta dish perfect for a night when you are tempted to order take out.

1/4 c lemon juice
Zest of 2 lemons
1/2 c olive oil
8 slices Proscuitto, sliced into thin strips
1/2 c oil cured olives, pitted and quartered
2 tsp fresh thyme
8 oz dried pasta
Ricotta salata

Cook pasta according to package.

Combine remaining ingredients in a 12 in skillet. Heat on medium heat and add pasta, tossing on coat.

Serve topped with a few crumbles of ricotta salata.

Serves 4.


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