Pasta With Broccoli, Crispy Prosciutto, and Toasted Breadcrumbs
photo by Karen Elizabeth
- Ready In:
- 45mins
- Ingredients:
- 8
- Yields:
-
4 entrees
- Serves:
- 4
ingredients
- 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
directions
- 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.
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Reviews
-
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!
-
Thanks alligirl for an amazing dinner! This was such a great blend of flavours and textures and we all really enjoyed it. There's a lot of food and this could easily feed 6 people. The only thing I did differently was not use shallots, only because I was out of them. Delicious!! Made for Everyday's a Holiday Tag Game. Thanks again alligirl! :)
RECIPE SUBMITTED BY
Someone special recently gifted me with membership ~ I don't know who, but know they are special :D! Thank you! It is much appreciated....
My parents owned a grocery store when I was growing up, so there's my love of FOOD! My friends all love to drink, so there's my profession! I stopped bartending 5 years ago, when my son was born, but still 'do' private parties. DH and I did a 'Supper Club' for a while, but life kept getting in the way!
I am a SAHM, to a rambunctious 5 y.o....I LOVE cooking and collect cookbooks and anything kitchen related! I'm kinda picky, but will just drop an ingredient or make a sub, so I can still try a recipe.
I'm looking forward to many years of enjoyment here, and hope to participate in some events soon!
Thanks to everyone for posting such great recipes, and if you review mine, just know that I appreciate the time and effort involved in the reviewing process!
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