Pasta With Broccoli Crispy Prosciutto And Toasted Breadcrumbs Food

PASTA WITH BROCCOLI, CRISPY PROSCIUTTO, AND TOASTED BREADCRUMBS

Steps:

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

SHEET-PAN SPICY ROASTED BROCCOLI PASTA

Steps:

• Heat oven to 425 degrees. On a rimmed baking sheet, toss together broccoli, oil, cumin (if using), 3/4 teaspoon salt and the red pepper flakes. Roast until tender and browned at the edges, 18 to 25 minutes, tossing halfway through. Remove from oven and set oven to broil.
• Meanwhile, bring a large pot of salted water to boil. Cook pasta according to package directions; drain.
• In a small bowl, stir together Parmesan, panko, lemon zest, a pinch of salt and the black pepper.
• Toss cooked pasta with broccoli on baking sheet. Season with salt and pepper to taste, then dollop with ricotta. Sprinkle with Parmesan mix, drizzle generously with oil, and broil until topping is crisped and golden, 2 to 3 minutes. Sprinkle with lemon juice to taste, and serve.

PASTA WITH BROCCOLI

Steps:

• In a saucepan, saute garlic in oil until tender. Add the water, pasta and pepper flakes. Bring to a boil, stirring occasionally. Reduce heat; cover and simmer for 6 minutes, stirring occasionally. , Add the broccoli; cook 4-5 minutes longer or until pasta and broccoli are tender. Drain and transfer to a serving bowl. Season with salt and pepper; sprinkle with Parmesan cheese.

SPAGHETTI WITH BROCCOLI RABE, TOASTED GARLIC AND BREAD CRUMBS

Steps:

• Bring a large pot of water to a boil and salt it. Put 1/4 cup olive oil in a large skillet over medium-low heat. When oil is warm, cook garlic just until fragrant, 1 to 2 minutes. Add bread crumbs and red pepper flakes and cook until bread crumbs are golden, 5 minutes or so. Remove and set aside.
• Cook broccoli rabe in boiling water until it is soft, about 5 minutes. Remove with a slotted spoon, drain well and chop. Cook pasta in same pot.
• Meanwhile, add remaining oil to skillet over medium-low heat. Add broccoli rabe and toss well; sprinkle with salt and pepper. When it is warm add garlic and bread crumbs and mix well.
• When pasta is done, drain it, reserving a little cooking water. Toss pasta in skillet with broccoli rabe mixture, moistening with a little reserved water if necessary. Adjust seasonings and serve with freshly grated Parmesan.