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Pasta With Broccoli, Crispy Prosciutto, and Toasted Breadcrumbs

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“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.”
4 entrees

Ingredients Nutrition


  1. Bring a large pot of generously salted water to a boil over high heat.
  2. Prepare an ice water bath by filling a bowl halfway with ice and water; set aside.
  3. 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.
  4. Remove broccoli from the ice water bath and place in a colander or strainer set over a bowl to drain.
  5. Once cooking water returns to a boil, add pasta and cook according to the package directions.
  6. Drain pasta, reserving 1/4 cup of the cooking water.
  7. Meanwhile, heat 1 tablespoon of the olive oil in a large frying pan over medium-high heat.
  8. Add prosciutto and cook until crisp and golden brown, about 5 minutes.
  9. Use a slotted spoon to remove prosciutto to a plate; set aside (and do not wash the pan).
  10. 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.
  11. Stir in panko and cook until toasted and golden brown, about 2 minutes; remove from heat.
  12. Return pasta to the pot and place over medium-low heat. Add reserved pasta water, broccoli, and prosciutto.
  13. Taste pasta and adjust seasoning, adding more salt if necessary; stir until ingredients are well mixed and broccoli is heated through.
  14. Transfer pasta to a serving platter and sprinkle panko mixture over top. Pass freshly grated Parmigiano-Reggiano on the side.

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