Broccoli & Prosciutto Pasta
PREP 10 MIN•COOK 15 MIN
EF
GF
NF
Number of servings
2
100g orecchiette pasta, dried (or gluten free) or other pasta of choice
100g broccoli cut in bite size pieces & stems in batons
1⁄2 tsp olive oil
90g prosciutto cut in 1 inch strips
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
salt & pepper, to taste
1⁄3 cup (40g) parmesan finely grated
Bring a large saucepan of well salted water to the boil. Add pasta and cook for 4 minutes less than packet directions, add broccoli florets and continue to cook until pasta is just cooked. Reserve 3/4 cup of pasta water and drain.
At the same time heat a non-stick skillet over high heat, add oil and saute prosciutto, celery, leek, garlic, thyme and chilli for 5 minutes. Season with salt and pepper.
Toss with drained pasta, adding sufficient reserved pasta water to create a small amount of sauce.
Divide between bowls and top with parmesan and reserved celery leaves, season to taste and serve.
Energy (kJ)
1871 kJ / 447 cals
Protein
31.9 g
Fat
17.6 g
Sat. Fat
7.6 g
Carbs
36.9 g
Sugar
2.1 g
Fiber
5.7 g
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