Broccoli Prosciutto Pasta Salad
Broccoli Prosciutto Pasta Salad. Recipe and photo by Leslie Dabney @thevineyardmomliving
Broccoli Prosciutto Pasta Salad
- Yield: Serves 4
Description
This hearty salad by Leslie Dabney @thevineyardmomliving works as a side or a satisfying one-dish meal. You might wish you had made enough for a leftovers lunch the next day!
Ingredients
- 4 ounces bow tie pasta
- 1 tablespoon extra virgin olive oil
- 1/2 pound broccoli, washed and cut into florets
- 2 ounces prosciutto
- 1/2 whole milk ricotta cheese
- 1 lemon, zest and juice
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon pepper
Instructions
Cook pasta according to package directions. Reserve ½ cup pasta water. Drain well.
Add extra virgin olive oil to a large skillet set over medium high heat. When the pan is hot, add broccoli and cook for 3-4 minutes or until slightly tender. Turn the heat off.
Add the drained pasta to the pan with the broccoli along with the prosciutto, ricotta, lemon zest, and lemon juice. Add ½ of the parsley and parmesan. Stir well to combine.
Add some of the reserved pasta water to loosen the sauce and add pepper.
Turn heat to medium and warm broccoli and pasta for 1 minute. Top with the rest of the parmesan cheese and parsley and serve immediately.
Livermore Valley Wine Pairing Suggestions: Darci Kent 2025 Triska Vineyards Sauvignon Blanc and Dante Robere Vineyards 2025 Rosé of Grenache
- Category: Salad
