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Pasta with greens & garlic crumbs
Pasta with greens & garlic crumbs
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Prosciutto and vegetable pasta topped with crispy breadcrumbs for a delicious and satisfying meal.
Ingredients:
  • 300g linguine or tagliatelle pasta
  • 35g (1/2 cup) fresh breadcrumbs (made from day-old bread)
  • 6 slices prosciutto
  • 20g (1/4 cup) finely grated parmesan
  • 1 leek, pale section only, halved, thinly sliced
  • 2 bunches asparagus, woody ends trimmed, thinly sliced diagonally
  • 2 small zucchini, cut into 5mm-thick slices lengthways
  • Pinch of dried chilli flakes
  • 200g ricotta, crumbled
Instructions:
  • Prepare the pasta in a large saucepan of salted boiling water until perfectly cooked.
  • In a large frying pan over medium heat, heat half of the oil. Cook breadcrumbs and garlic, stirring, for 2-3 minutes until golden. Transfer to a bowl. Cook prosciutto in the pan for 2 minutes on each side until crisp. Transfer to a plate to cool, then break into shards. Stir parmesan into the breadcrumb mixture.
  • Heat the leftover oil in the pan over medium-high heat. Sauté the leek, asparagus, and zucchini for 5 minutes until tender. Add pasta, prosciutto, spinach, chili, and ricotta. Mix well. Serve in bowls and top with breadcrumbs.

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