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Pasta with Broccoli, Crispy Prosciutto, and Toasted Breadcrumbs Recipe
I made this pasta last month when the farmer's market had broccoli with those deep emerald heads still attached to their stalks. I was tired of it going limp in the fridge while I figured out what else to make, so I tossed a handful into the pan and watched it turn bright green and slightly crisp at the edges before tossing it with the pasta. The prosciutto crisped up in its own fat — those little browned bits that stick to the bottom of the skillet are the best part.
Ingredients
Method
- Toast the breadcrumbs. Heat olive oil in a small skillet over medium heat. Add panko and cook for 2-3 minutes, stirring frequently, until golden brown and fragrant. Season with salt and pepper, then set aside on a paper towel to drain any excess oil.
- Crisp the prosciutto. In a large skillet or Dutch oven over medium heat, add torn pieces of prosciutto in a single layer (you may need to do this in batches). Cook for 1-2 minutes per side until edges are crisp and browned. Remove to a paper towel-lined plate; crumble into bite-sized pieces when cool enough to handle.
- Cook the pasta. Bring a large pot of generously salted water to a boil (water should taste like the sea). Add pasta and cook according to package directions, reserving 1 cup of starchy cooking water before draining. You'll want it al dente — slightly firm in the center.
- Cook the broccoli. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add garlic and cook for 30 seconds until fragrant but not browned. Add broccoli florets and chopped stems; toss and cook for 4-5 minutes until bright green and tender-crisp (still has some bite). If the pan looks dry, add a splash of water to steam the broccoli through.
- Combine everything. Add drained pasta directly to the skillet with the broccoli. Toss with reserved cooking water, one ladleful at a time, until you have a light, glossy sauce coating the noodles (you may not need all the water — add it gradually). Remove from heat and stir in lemon zest.
- Finish and serve. Scatter crumbled crispy prosciutto and toasted breadcrumbs over the pasta. Drizzle with a little extra olive oil if desired. Serve immediately with plenty of fresh Parmesan on the side.
Nutrition
Notes
This has earned a permanent rotation because it comes together faster than most takeout, but tastes like you put more effort into it than anyone would guess. I toast my breadcrumbs in olive oil with garlic while the pasta cooks, and toss everything with the starchy cooking water so the sauce clings to every noodle instead of pooling at the bottom of the bowl.
If your broccoli stems are thick, peel off the tough outer layer before chopping — the tender interior is sweet and worth saving. And don't skip the extra drizzle of olive oil at the end; it makes a real difference when everything comes together in one skillet.
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