Palisa Anderson

One-pot Broccoli & Prosciutto Pasta

Palisa Anderson
PREP 10 MIN
COOK  20 MIN

EF

GF

NF

Number of servings
2
Ingredients

100g orecchiette pasta, dried (or gluten free) or other pasta of choice

12 tsp olive oil

1 12 celery stalks finely diced & leaves reserved

12 leek finely diced

2 garlic cloves finely chopped

1 12 tsp dried thyme

12 tsp chilli flakes or to taste

100g broccoli cut in bite size pieces & stems in batons

1 tbs white wine vinegar

12 cup (60g) parmesan grated

50g prosciutto cut in 2cm strips

salt & pepper, to taste

Methodbased on 4 servings
1

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.

2

Put pot back over medium heat, add oil and saute celery, leek, garlic, thyme and chilli for 5 minutes.

3

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. 

4

Reduce heat to low, add vinegar and parmesan and toss to coat evenly.

5

Remove from heat and stir through prosciutto and celery leaves. Season to taste and serve immediately.

Nutritional Informationper serving

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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