She Strengthens

Broccoli Pasta Perfection: A Quick and Satisfying Weeknight Dinner

Get Ready for a Flavor Explosion

Even the most dedicated veggie skeptics will be won over by this mouthwatering pasta dish, featuring fresh broccoli, savory prosciutto, and crunchy breadcrumbs. With these ingredients on hand, you’ll be whipping up a delicious weeknight dinner in no time.

Key Ingredients

• 1 pound broccoli crowns, cut into bite-size pieces
• 1 pound dried short pasta (such as penne or rotini)
• 3 tablespoons olive oil
• 4 ounces thinly sliced prosciutto, diced
• 2 medium garlic cloves, minced
• 2 medium shallots, finely chopped
• 2/3 cup panko breadcrumbs
• Freshly grated Parmigiano-Reggiano cheese (for serving)

Cooking Up a Storm

Step 1: Prepare the Broccoli

Bring a large pot of generously salted water to a boil. Add the broccoli and cook until just tender, about 4 minutes. Then, plunge it into an ice water bath to stop the cooking process. Drain and set aside.

Step 2: Cook the Pasta

Return the cooking water to a boil and add the pasta. Cook according to the package directions, reserving 1/4 cup of the cooking water before draining.

Step 3: Crisp Up the Prosciutto

Heat 1 tablespoon of olive oil in a large frying pan over medium-high heat. Add the prosciutto and cook until crisp and golden brown, about 5 minutes. Remove from the pan and set aside.

Step 4: Toast the Panko

In the same pan, add the remaining 2 tablespoons of olive oil. When the oil shimmers, add the garlic and shallots, cooking until golden brown, about 2-3 minutes. Stir in the panko and cook until toasted and golden brown, about 2 minutes. Remove from heat.

Step 5: Combine and Serve

Return the pasta to the pot and place over medium-low heat. Add the reserved pasta water, broccoli, and prosciutto. Taste and adjust the seasoning as needed. Transfer the pasta to a serving platter and sprinkle the panko mixture over top. Serve with freshly grated Parmigiano-Reggiano cheese on the side.

The Perfect Pairing

For a wine pairing that complements the dish perfectly, try Lis Neris Pinot Grigio from Italy. This crisp white wine boasts a steely edge and a broad, round breadiness that pairs nicely with the pasta and broccoli. Cheers!