Prosciutto Pasta with Broccoli & Lemon
Fast & Easy

Prosciutto Pasta

with Broccoli & Lemon

25 MIN
2 Servings
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From the Test Kitchen

This easy pasta dish features delicate prosciutto (a style of dry-cured ham) crisped in the pan, then sprinkled over cavatappi pasta, verdant broccoli, and a zesty sauce of creamy butter and lemon––with just a touch of crushed red pepper flakes for welcome heat.
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  • Nutrition
    PER SERVING
  • Calories
    840 Cals (est.)
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fresh
ingredients
Prosciutto Pasta with Broccoli & Lemon
Title
  • 3 oz Prosciutto
  • 6 oz Cavatappi Pasta
  • 1 Lemon
  • 1 oz Salted Butter
  • ½ lb Broccoli
  • 2 cloves Garlic
  • ¼ tsp Crushed Red Pepper Flakes
  • ¼ cup Grated Romano Cheese
  • 2 Tbsps Crème Fraîche
Prepare the ingredients
1 Prepare the ingredients

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Stack the prosciutto (removing the plastic lining between the slices), then thinly slice crosswise. Cut off and discard the bottom ½ inch of the broccoli stem; roughly chop the broccoli. Peel and roughly chop 2 cloves of garlic. Quarter and deseed the lemon.

Cook the pasta
2 Cook the pasta

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 7 to 9 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly.

Crisp the prosciutto
3 Crisp the prosciutto

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced prosciutto. Cook, stirring frequently and breaking apart any clumps, 2 to 3 minutes, or until crispy. Leaving any browned bits (or fond) in the pan, transfer to a paper towel-lined plate.

Cook the broccoli
4 Cook the broccoli

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the chopped broccoli. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add 1/4 cup of water (carefully, as the liquid may splatter). Loosely cover the pan with foil and cook, without stirring, 2 to 3 minutes, or until the broccoli is tender and the water has cooked off. Add the chopped garlic and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened.

Finish the pasta & serve your dish
5 Finish the pasta & serve your dish

To the pan of cooked broccoli, add the cooked pasta, butter, the juice of 2 lemon wedges, and half the reserved pasta cooking water; season with salt and pepper. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until combined and the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Stir in the crème fraîche until combined. Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the crispy prosciutto and cheese. Serve the remaining lemon wedges on the side. Enjoy!

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Stack the prosciutto (removing the plastic lining between the slices), then thinly slice crosswise. Cut off and discard the bottom ½ inch of the broccoli stem; roughly chop the broccoli. Peel and roughly chop 2 cloves of garlic. Quarter and deseed the lemon.

2 Cook the pasta

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 7 to 9 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly.

Cook the pasta
Crisp the prosciutto
3 Crisp the prosciutto

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced prosciutto. Cook, stirring frequently and breaking apart any clumps, 2 to 3 minutes, or until crispy. Leaving any browned bits (or fond) in the pan, transfer to a paper towel-lined plate.

4 Cook the broccoli

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the chopped broccoli. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add 1/4 cup of water (carefully, as the liquid may splatter). Loosely cover the pan with foil and cook, without stirring, 2 to 3 minutes, or until the broccoli is tender and the water has cooked off. Add the chopped garlic and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened.

Cook the broccoli
Finish the pasta & serve your dish
5 Finish the pasta & serve your dish

To the pan of cooked broccoli, add the cooked pasta, butter, the juice of 2 lemon wedges, and half the reserved pasta cooking water; season with salt and pepper. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until combined and the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Stir in the crème fraîche until combined. Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the crispy prosciutto and cheese. Serve the remaining lemon wedges on the side. Enjoy!

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