Prep 15 mins
Cook 30 mins
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.
- 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
- 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.
Simple and delicious, this was a great dinner, and visually pleasing too. I snaffled the leftovers for myself! Loved the broccoli, and especially the toasted breadcrumbs, always so good with pasta. Thank you Alligirl, lovely recipe, made for International Agents of QUEST, Italy.
This was so good! I had some prosciutto that I needed to use up so this recipe did the trick. My family really thought this was great.
This was just delicious and everyone enjoyed it. I did have to add more olive oil at the end as the pasta was a bit too dry, so I added about 1 tbsp olive oil and a bit more of the pasta water. I think that the next time I make this, I shall put more oil in with the proscuitto. The bread crumbs added great texture to the dish. Will definitely make this again, thx Alligirl!