Penne Pasta With Prosciutto And Broccoli Food

PENNE PASTA WITH PROSCIUTTO AND BROCCOLI

Steps:

• - Heat the pine nuts in a pan (no grease) for a few minutes (they'll get dry and more crunchy)
• - Cut the Prosciutto slices in small strips.
• - Peel and mince the onion ; fry it in 2 Tbs. olive oil
• - Prepare the broccoli in very small bunches; boil them in salted water for 5 minutes.
• - Boil the pasta in salted water and strain them when they are still a little firm; spread 1 Tbs.of olive oil and mix.
• - In the onion pan, pour the pasta and broccoli and add pepper; saute for
• 2 minutes (turn gently) then spread with the prosciutto and pine nuts.
• - Serve right away with the parmesan cheese on the table.
• Hint : you may choose to put the parmesan in the pasta before the pine nuts and ham and turn. I prefer to do that because the parmesan cheese melts better in the dish when it is done.

BROCCOLI AND GARLIC PENNE

Steps:

• Bring a large pot of water to a boil and add the penne. Cook at a rolling boil until the pasta is just tender. Drain, rinse under cold water, drain again, and reserve.
• Cut the broccoli florets into fairly small pieces.
• Bring a large saucepan of water to a boil and add the broccoli and simmer for 2 minutes. Drain, rinse under cold water, pat dry, and reserve.
• Pour the oil into a large skillet, and heat over medium heat until it begins to ripple, about 1 minute. Add the garlic slices and cook, shaking the pan, until the garlic begins to brown around the edges, another minute.
• Add the broccoli to the skillet, stir well, sprinkle with black pepper, and cook 2 minutes longer, shaking the skillet.
• Add the butter and penne to the broccoli and cook, stirring often, until the penne is well mixed with the broccoli, oil, and garlic and the mixture is hot, about 3 to 4 minutes.
• Place in a serving dish, sprinkle with the Parmesan cheese. Serve immediately.

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.

RICOTTA, BROCCOLI & LEMON PENNE

Steps:

• Boil the pasta with the leeks for 7 mins, then add the broccoli and boil for 5 mins more until just tender.
• Meanwhile, heat the oil and fry the pepper with the rosemary, chilli and garlic in a large non-stick pan for 5 mins until softened.
• Drain the pasta and veg, reserving a little water, then tip the pasta and veg into the pan. Add the lemon zest and juice, ricotta, and some pasta water. Pile into bowls.

PENNE WITH SAUSAGE AND BROCCOLI

Steps:

• Cook pasta according to package directions, adding broccoli during last 5 minutes of cooking time.
• Drain, reserving 1 cup cooking water.
• Meanwhile, heat 12-inch nonstick skillet over meidum-high heat.
• Add sausage, cook, turning occasionally, until no longer pink, 20 minutes.
• Remove sausage.
• Discard all but 1 T fat from skillet.
• In same skillet over medium heat, cook garlic, stirring 1 minute.
• Add pasta mixture, sausage, reserved water, 1/2 t salt and pepper flakes, heat through, 2 minutes.
• Remove from heat; stir in cheese.