+

Pasta with Broccoli, Crispy Prosciutto, and Toasted Breadcrumbs

Pasta with Broccoli, Crispy Prosciutto, and Toasted Breadcrumbs

Ingredients (8)

  • 1 pound broccoli crowns, cut into bite-size pieces
  • 1 pound 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, finely chopped
  • 2/3 cup panko
  • Freshly grated Parmigiano-Reggiano cheese, for serving
Try Amazon Fresh
Nutritional Information
  • Calories663
  • Fat14.97g
  • Saturated fat2.55g
  • Trans fat
  • Carbs104.83g
  • Fiber7.89g
  • Sugar7.65g
  • Protein27.66g
  • Cholesterol19.84mg
  • Sodium826.6mg
  • Nutritional Analysis per serving (4 servings) Powered by

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Even the staunchest vegetable-hater will be tempted by this pasta dish, made with fresh broccoli, salty prosciutto, and crunchy breadcrumbs. Keep these ingredients on hand for a quick and satisfying weeknight dinner.

What to buy: Panko is coarse Japanese-style breadcrumbs, available in many grocery stores.

Tips for Pork

Instructions

  1. 1Bring 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 the water boils, add the broccoli and cook until just tender, about 4 minutes. Using a slotted spoon or strainer, remove the broccoli and plunge in the ice water bath; return the cooking water to a boil.
  2. 2Remove the broccoli from the ice water bath and place in a colander or strainer set over a bowl to drain. Once the cooking water returns to a boil, add the pasta and cook according to the package directions. Drain the pasta, reserving 1/4 cup of the cooking water.
  3. 3Meanwhile, heat 1 tablespoon of the olive oil in a large frying pan over medium-high heat. Add the prosciutto and cook until crisp and golden brown, about 5 minutes. Use a slotted spoon to remove the prosciutto to a plate; set aside (and do not wash the pan).
  4. 4Return the pan to the stove over medium-high heat; add the remaining 2 tablespoons of olive oil. When the oil shimmers, add the garlic and shallots, cooking until golden brown, about 2 to 3 minutes. Stir in the panko and cook until toasted and golden brown, about 2 minutes; remove from the heat.
  5. 5Return the pasta to the pot and place over medium-low heat. Add the reserved pasta water, broccoli, and prosciutto. Taste the pasta and adjust the seasoning, adding more salt if necessary; stir until evenly mixed and the broccoli is heated through.
  6. 6Transfer the pasta to a serving platter and sprinkle the panko mixture over top. Pass freshly grated Parmigiano-Reggiano on the side.

Beverage pairing: Lis Neris Pinot Grigio, Italy. This wine has a steely, lean edge from its tank fermentation, yet a broad, round breadiness from aging on its lees. The upshot is that it has the body to pair nicely with the pasta and good, green flavor to go with the broccoli.

Load Comments

Recommended from Chowhound

10 Herbal Lemonades to Upgrade Your Summer Picnic
Food News

10 Herbal Lemonades to Upgrade Your Summer Picnic

by Pamela Vachon | Recall that scene in “Bridesmaids” when Kristen Wiig’s character is handed a pink lemonade en route...

11 Ways to Sip (and Eat!) Sweet Tea This Summer
Recipe Round-Ups

11 Ways to Sip (and Eat!) Sweet Tea This Summer

by Joey Skladany | You're not considered a real Southerner unless you take your tea extra sweet. We're not talking three...

Rosé All Day: Here's How Your Favorite Wine Is Actually Made
Explainers

Rosé All Day: Here's How Your Favorite Wine Is Actually Made

by Dan Koday | Pale pink in color, rosé looks pretty divine submerged in a half-melted ice bucket drenched by sunlight...