This recipe is quick to make and delicious to eat - perfect for an easy weeknight dinner. Not only that, it's healthy too, packed with broccolini, a cruciferous vegetable and rich source of vitamin A and C, and sweet red pepper, a source of vitamin C and beta-carotene. Tossed with 2 cheeses, garlic and crispy, salty prosciutto this is a satisfying one dish meal. Serve warm or at room temperature.
Linguine with Broccolini, Prosciutto and Red Pepper
Serves 4
1 lb. (500 grams) linguine
1 lb. (500 grams) broccolini, ends trimmed, stalks and florets cut in 1/2" pieces
2 tablespoons extra-virgin olive oil
6 oz. (180 grams) prosciutto slices, cut in 1/2" dice
1/2 tsp. red pepper flakes
2 cloves garlic, minced
1 red bell pepper, seeded, stemmed, cut in 1" julienne
1 cup cherry or grape tomatoes, halved
3/4 cup grated Pecorino Romano cheeese
1/2 cup grated Parmigiano-Reggiano
Salt and freshly ground black pepper
Italian parsley leaves for garnish
Additional grated Parmigiano-Reggiano
Prepare Pasta:
Bring a large pot of salted water to a boil. Cook pasta according to package instructions, or until al dente. Drain.
While the pasta is cooking:
Heat one tablespoon olive oil over medium heat in a skillet. Add broccolini and sauté until cooked but firm to the bite, about 3 minutes. Transfer broccolini to a bowl and set aside.
Add diced prosciutto to skillet. Cook over medium heat until fat is rendered, and prosciutto begins to crisp. Transfer prosciutto to bowl with broccolini.
Add one tablespoon extra-virgin olive oil, red pepper flakes, garlic to same skillet. Sauté until fragrant, about one minute. Add red bell pepper and tomatoes and cook, stirring, until softened, about 2 minutes. Return broccolini and prosciutto to skillet. Stir to combine over medium-low heat, one minute. Add salt and pepper to taste.
Combine broccolini and pasta in large serving bowl. Add cheese and toss to combine. Adjust seasoning to taste.
Serve garnished with parsley leaves and extra Parmigiano-Reggiano cheese.
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