Pasta with Broccoli Crispy Prosciutto and Toasted Breadcrumbs
Elevate your weeknight dinner game with this irresistible Pasta with Broccoli, Crispy Prosciutto, and Toasted Breadcrumbs. This vibrant dish combines al dente pasta with tender, caramelized broccoli, creating a perfect base for the savory crunch of golden breadcrumbs and crisped prosciutto. A touch of garlic, Parmesan, and lemon zest adds richness and brightness, while optional red pepper flakes provide a subtle kick. Quick to make in just 30 minutes, this recipe transforms simple pantry staples into a gourmet meal. Ideal for busy weeknights or casual entertaining, it’s a flavorful and satisfying pasta dish that’s sure to impress.
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Recipe Information
Ingredients
- 12 oz pasta (spaghetti, penne, or fusilli)
- 4 cups broccoli florets
- 4 slices prosciutto
- 1 cup breadcrumbs
- 3 units garlic cloves, minced
- 4 tbsp olive oil
- 0.5 cup Parmesan cheese, grated
- 1 tsp lemon zest
- 0.5 tsp red pepper flakes (optional)
- to taste salt
- to taste black pepper
Instructions
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the prosciutto slices in a single layer and cook for 2-3 minutes per side, or until crispy. Remove the prosciutto and transfer to a plate lined with paper towels. Once cooled, crumble into small pieces.
In the same skillet, add the breadcrumbs and toast over medium heat, stirring frequently, until golden brown and fragrant, about 3-4 minutes. Remove the breadcrumbs from the skillet and set aside.
Heat 2 tablespoons of olive oil in the skillet. Add the minced garlic and sauté for 1 minute until fragrant. Add the broccoli florets and a pinch of salt, and cook for 6-8 minutes, stirring occasionally, until the broccoli is tender and slightly caramelized.
Add the cooked pasta to the skillet with the broccoli. Toss to combine, adding splashes of reserved pasta water as needed to loosen the mixture.
Stir in the grated Parmesan cheese, lemon zest, and red pepper flakes (if using). Season with additional salt and black pepper to taste.
Divide the pasta among serving bowls. Top with the crispy prosciutto and toasted breadcrumbs. Drizzle with the remaining 1 tablespoon of olive oil, if desired, and serve immediately.
Nutrition Facts
Calories |
1832 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.2 g | 108% | |
| Saturated Fat | 20.5 g | 102% | |
| Polyunsaturated Fat | 6.6 g | ||
| Cholesterol | 73 mg | 24% | |
| Sodium | 5576 mg | 242% | |
| Total Carbohydrate | 210.7 g | 77% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 15.6 g | ||
| Protein | 75.2 g | 150% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 719 mg | 55% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 371 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
