One-pot Broccoli & Prosciutto Pasta
PREP 10 MIN•COOK 20 MIN
EF
GF
NF
Number of servings
2
100g orecchiette pasta, dried (or gluten free) or other pasta of choice
1⁄2 tsp olive oil
1 1⁄2 celery stalks finely diced & leaves reserved
1⁄2 leek finely diced
2 garlic cloves finely chopped
1 1⁄2 tsp dried thyme
1⁄2 tsp chilli flakes or to taste
100g broccoli cut in bite size pieces & stems in batons
1 tbs white wine vinegar
1⁄2 cup (60g) parmesan grated
50g prosciutto cut in 2cm strips
salt & pepper, to taste
Bring a large saucepan of well salted water to the boil. Add pasta and cook following packet directions, until almost cooked. Reserve 3/4 cup of pasta water and drain.
Put pot back over medium heat, add oil and saute celery, leek, garlic, thyme and chilli for 5 minutes.
Add reserved pasta water, cooked pasta and broccoli. Cover and cook for 3 - 4 minutes, shaking the pot over the heat a couple of times, until liquid is almost all absorbed. It should be a little saucy, but not soupy.
Reduce heat to low, add vinegar and parmesan and toss to coat evenly.
Remove from heat and stir through prosciutto and celery leaves. Season to taste and serve immediately.
Energy (kJ)
1828 kJ / 437 cals
Protein
29.8 g
Fat
17.1 g
Sat. Fat
8.4 g
Carbs
36.8 g
Sugar
2 g
Fiber
5.7 g
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