Pasta With Broccoli Crispy Prosciutto And Toasted Breadcrumbs Recipes

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PASTA WITH BROCCOLI, CRISPY PROSCIUTTO, AND TOASTED BREADCRUMBS



Pasta With Broccoli, Crispy Prosciutto, and Toasted Breadcrumbs image

Taken from chow. com and posted for ZWT. Originally from Aida Mollenkamp - "Even the staunchest broccoli-hater will be tempted by this pasta dish, in which the underappreciated veggie teams up with salty prosciutto and crunchy breadcrumbs. Keep these ingredients on hand for a quick and satisfying weeknight dinner." Pair this dish with a Pinot grigio with a nice body and a 'green' flavor.

Provided by alligirl

Categories     Pork

Time 45m

Yield 4 entrees, 4 serving(s)

Number Of Ingredients 8

1 lb broccoli floret, cut into bite-size pieces
1 lb dried short pasta (such as penne or rotini)
3 tablespoons olive oil
4 ounces thinly sliced prosciutto, small dice
2 medium garlic cloves, minced
2 medium shallots, minced
2/3 cup panko breadcrumbs
freshly grated parmigiano-reggiano cheese, for serving

Steps:

  • Bring a large pot of generously salted water to a boil over high heat.
  • Prepare an ice water bath by filling a bowl halfway with ice and water; set aside.
  • Once water boils, add broccoli and cook until just tender, about 4 minutes. Using a slotted spoon or strainer, remove broccoli and plunge in the ice water bath; return cooking water to a boil.
  • Remove broccoli from the ice water bath and place in a colander or strainer set over a bowl to drain.
  • Once cooking water returns to a boil, add pasta and cook according to the package directions.
  • Drain pasta, reserving 1/4 cup of the cooking water.
  • Meanwhile, heat 1 tablespoon of the olive oil in a large frying pan over medium-high heat.
  • Add prosciutto and cook until crisp and golden brown, about 5 minutes.
  • Use a slotted spoon to remove prosciutto to a plate; set aside (and do not wash the pan).
  • Return the pan to the stove over medium-high heat; add remaining olive oil. When oil shimmers, add garlic and shallots, cooking until golden brown, about 2 to 3 minutes.
  • Stir in panko and cook until toasted and golden brown, about 2 minutes; remove from heat.
  • Return pasta to the pot and place over medium-low heat. Add reserved pasta water, broccoli, and prosciutto.
  • Taste pasta and adjust seasoning, adding more salt if necessary; stir until ingredients are well mixed and broccoli is heated through.
  • Transfer pasta to a serving platter and sprinkle panko mixture over top. Pass freshly grated Parmigiano-Reggiano on the side.

Nutrition Facts : Calories 621.2, Fat 13.2, SaturatedFat 2, Sodium 170.4, Carbohydrate 105.4, Fiber 4.5, Sugar 4.2, Protein 20.9

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