Penne Pasta With Prosciutto And Broccoli Recipes

Steps:

• Heat the water for your pasta while you prepare the broccoli.
• In a shallow, 10-inch saute pot, heat the 1 cup olive oil over medium-high heat (see Cook's Note). Add the broccoli to the oil and season it with salt. Saute the broccoli for about 4 minutes, or until it takes on a toasty color. The broccoli will absorb a lot of the oil, so if you find your pot getting dry, just add a little more oil to it. Throw in the garlic and cook for about another minute, until it's slightly brown. Don't burn the garlic! Take the broccoli off the heat and set it aside.
• Prepare the penne according to the package directions. Drain the pasta and toss it in the pot with the broccoli, garlic, and olive oil. If the mixture seems dry, add a little more oil.
• Toss in the Parmigiano-Reggiano cheese, stir, and garnish with the parsley.

Steps:

• - Heat the pine nuts in a pan (no grease) for a few minutes (they'll get dry and more crunchy)
• - Cut the Prosciutto slices in small strips.
• - Peel and mince the onion ; fry it in 2 Tbs. olive oil
• - Prepare the broccoli in very small bunches; boil them in salted water for 5 minutes.
• - Boil the pasta in salted water and strain them when they are still a little firm; spread 1 Tbs.of olive oil and mix.
• - In the onion pan, pour the pasta and broccoli and add pepper; saute for
• 2 minutes (turn gently) then spread with the prosciutto and pine nuts.
• - Serve right away with the parmesan cheese on the table.
• Hint : you may choose to put the parmesan in the pasta before the pine nuts and ham and turn. I prefer to do that because the parmesan cheese melts better in the dish when it is done.

Steps:

• Bring large pot of water to a boil. Add penne and cook until al dente.
• While pasta is cooking, trim fat off of proscuitto and slice into wide strips.
• In a large frying pan, melt the butter.
• Add onion and garlic and sauté until onion is soft, about 4 minutes.
• Add chicken stock and simmer for 1 minute.
• Drain pasta and place into a warmed, large bowl.
• Add proscuitto, lemon zest, nutmeg, parley and salt and pepper to taste.
• Pour in stock mixture add toss well.
• Add parmesan cheese and mix well.
• Serve immediately.