Best 4 Pasta With Broccoli Crispy Prosciutto And Toasted Breadcrumbs Recipes

Indulge in the symphony of flavors presented by pasta with broccoli, crispy prosciutto, and toasted breadcrumbs, a culinary masterpiece that tantalizes your taste buds with every bite. This delectable dish combines the delightful crunch of toasted breadcrumbs with the salty, savory notes of crispy prosciutto, perfectly complementing the tender broccoli and al dente pasta. Each forkful offers a harmonious blend of textures and flavors, making this dish an unforgettable dining experience. Additionally, discover variations of this classic recipe, including a creamy version with a luscious sauce that envelops every ingredient in a velvety embrace. For those seeking a vegetarian alternative, a rendition featuring roasted mushrooms and sun-dried tomatoes offers a delightful symphony of umami flavors. With step-by-step instructions and insightful cooking tips, these recipes will guide you in creating a restaurant-worthy pasta dish that will impress family and friends alike.

Here are our top 4 tried and tested recipes!

PASTA WITH ROASTED BROCCOLI, ALMONDS AND ANCHOVIES

Pasta With Roasted Broccoli, Almonds and Anchovies image

This no-fuss weeknight pasta makes marvelous use of basic ingredients found in almost every kitchen - and calls for some smart multitasking: Get the broccoli roasting while the pasta cooks, then create an easy emulsified sauce using butter, anchovies, red-pepper flakes, lemon juice and a splash of pasta cooking water. A sprinkle of toasted almonds provides texture and crunch. This dish is endlessly adaptable: Go for cauliflower instead of the broccoli (or a combination of the two); use parmesan or any other hard cheese in place of pecorino; opt for walnuts or pistachios instead of the almonds - or bypass nuts altogether and use toasted panko or breadcrumbs. If you don't have campanelle or fusilli, that's fine too. Any pasta with plenty of nooks and crannies to capture the buttery sauce will do.

Provided by Colu Henry

Categories dinner, lunch, weekday, pastas, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

1 1/2 pounds broccoli, cut into bite-size florets, stems cut into 1/2-inch slices
2 tablespoons olive oil
Kosher salt and black pepper
1 pound shaped pasta, such as campanelle or fusilli
1/2 cup chopped almonds
8 tablespoons unsalted butter (1 stick)
6 to 8 anchovy fillets, roughly chopped
2 garlic cloves, chopped
1/2 teaspoon red-pepper flakes
1/3 cup fresh lemon juice
Grated pecorino, for serving (optional)

Steps:

Heat the oven to 425 degrees. On a large sheet pan, toss the broccoli with the olive oil. Season generously with salt and pepper and toss again. Spread the mixture in an even layer and roast until crisp and lightly browned, tossing halfway through to ensure even cooking, 20 to 25 minutes.
Meanwhile, bring a large pot of well-salted water (2 heaping tablespoons kosher salt to about 7 quarts water) to a boil and cook the pasta according to package instructions until it's just short of al dente. Reserve 1 cup pasta water and drain.
In a large skillet over medium-low heat, toast the almonds, stirring frequently so they don't burn, 4 to 5 minutes. Set the almonds aside and wipe out the skillet.
In the skillet, melt the butter over medium heat. Stir in the anchovies, garlic and red-pepper flakes and cook, stirring frequently, until the anchovies have melted into the sauce and the garlic is fragrant, about 2 minutes. Add 1/2 cup of the reserved pasta water along with the lemon juice and simmer until it emulsifies, 2 to 3 minutes.
Add the pasta and toss to coat, adding more pasta water as needed. Stir in the roasted broccoli and gently toss and season to taste with salt and pepper. Top with the toasted almonds and serve with cheese, if you'd like.

Nutrition Facts : @context http, Calories 579, UnsaturatedFat 14 grams, Carbohydrate 68 grams, Fat 28 grams, Fiber 7 grams, Protein 17 grams, SaturatedFat 11 grams, Sodium 568 milligrams, Sugar 5 grams, TransFat 1 gram

PASTA WITH BROCCOLI

Pasta with Broccoli image

"This dish is not only delicious and attractive, but it saves time because you can prepare the pasta and broccoli in one pan," writes Jan Vallely of Fullerton, California. "A friend at a club meeting shared the recipe."

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 2 servings.

Number Of Ingredients 9

Ingredients

2 garlic cloves, minced
1 tablespoon olive oil
3/4 cup water
2 ounces uncooked spaghetti or linguine, broken into 2-inch pieces
Dash crushed red pepper flakes
1-1/2 cups small fresh broccoli florets
1/4 teaspoon salt
Pepper to taste
2 tablespoons grated Parmesan cheese

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.

Nutrition Facts : Calories 214 calories, Fat 10g fat (3g saturated fat), Cholesterol 3mg cholesterol, Sodium 312mg sodium, Carbohydrate 25g carbohydrate (0 sugars, Fiber 2g fiber), Protein 8g protein. Diabetic Exchanges

SHEET-PAN SPICY ROASTED BROCCOLI PASTA

Sheet-Pan Spicy Roasted Broccoli Pasta image

Think of this as the sheet-pan version of a classic, cheese-covered pasta bake. It has all the elements of the usual casserole - the pasta and vegetables tossed with ricotta and topped with Parmesan-dusted bread crumbs. But because all the ingredients are spread out on a sheet pan instead of being piled into a baking dish, everything browns, which in turn means more crunch and crisp edges. First, the broccoli is roasted until it softens and browns. Then, the other ingredients are spooned on top, and everything is quickly baked, making for a speedy, vegetarian weeknight meal. It's worth seeking out really good ricotta here. With so few ingredients, every one makes a difference.

Provided by Melissa Clark

Categories dinner, easy, quick, weekday, pastas, main course

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 1/2 pounds broccoli, cut into bite-size florets
2 tablespoons extra-virgin olive oil, more as needed
1 teaspoon cumin seeds (optional)
3/4 teaspoon kosher salt, more as needed
1/2 teaspoon red pepper flakes, or to taste
12 ounces chiocciole or other tube-shaped pasta
1/3 cup grated Parmesan cheese
1/3 cup panko bread crumbs
1 tablespoon finely grated lemon zest
1/2 teaspoon freshly ground black pepper
12 ounces best quality, whole milk ricotta
Fresh lemon juice, for serving (optional)

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.

Nutrition Facts : @context http, Calories 676, UnsaturatedFat 11 grams, Carbohydrate 89 grams, Fat 23 grams, Fiber 11 grams, Protein 33 grams, SaturatedFat 10 grams, Sodium 660 milligrams, Sugar 8 grams

PASTA WITH BROCCOLI, CRISPY PROSCIUTTO, AND TOASTED BREADCRUMBS

Pasta With Broccoli, Crispy Prosciutto, and Toasted Breadcrumbs image

Taken from chow. com and posted for ZWT. Originally from Aida Mollenkamp - "Even the staunchest broccoli-hater will be tempted by this pasta dish, in which the underappreciated veggie teams up with salty prosciutto and crunchy breadcrumbs. Keep these ingredients on hand for a quick and satisfying weeknight dinner." Pair this dish with a Pinot grigio with a nice body and a 'green' flavor.

Provided by alligirl

Categories Pork

Time 45m

Yield 4 entrees, 4 serving(s)

Number Of Ingredients 8

Ingredients

1 lb broccoli floret, cut into bite-size pieces
1 lb dried short pasta (such as penne or rotini)
3 tablespoons olive oil
4 ounces thinly sliced prosciutto, small dice
2 medium garlic cloves, minced
2 medium shallots, minced
2/3 cup panko breadcrumbs
freshly grated parmigiano-reggiano cheese, for serving

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.

Nutrition Facts : Calories 621.2, Fat 13.2, SaturatedFat 2, Sodium 170.4, Carbohydrate 105.4, Fiber 4.5, Sugar 4.2, Protein 20.9

Tips:

- For a vegetarian version of this recipe, omit the prosciutto and add more vegetables such as mushrooms, zucchini, or bell peppers. - To make the crispy prosciutto, place the slices in a single layer on a baking sheet and bake at 400°F for 10-12 minutes, or until crispy. - To toast the breadcrumbs, heat a tablespoon of olive oil in a skillet over medium heat. Add the breadcrumbs and cook, stirring frequently, until golden brown. - For a more flavorful sauce, use chicken broth instead of water. - If you don't have heavy cream, you can use milk instead. Just be aware that the sauce will be thinner.

Conclusion:

This pasta with broccoli, crispy prosciutto, and toasted breadcrumbs is a delicious and easy-to-make meal that is perfect for a weeknight dinner. The broccoli is cooked to perfection, the prosciutto is crispy and flavorful, and the toasted breadcrumbs add a nice crunch. The creamy sauce is the perfect finishing touch. This recipe is sure to please everyone at your table.