- 0:20 Prep
- 0:20 Cook
- 4 Servings
- Capable cooks
Fresh vegies, prosciutto and delicious crumbs make a feast of Friday’s pasta.
Ingredients
- 300g linguine or tagliatelle pasta
- 2 tablespoons olive oil
- 35g (1/2 cup) fresh breadcrumbs (made from day-old bread)
- 1 garlic clove, crushed
- 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
- 100g baby spinach leaves
- Pinch of dried chilli flakes
- 200g ricotta, crumbled
Method
- Step 1Cook the pasta in a large saucepan of salted boiling water until al dente.
- Step 2Heat half the oil in a large frying pan over medium heat. Cook the breadcrumbs and garlic, stirring, for 2-3 minutes or until golden. Transfer to a bowl. Cook the prosciutto in the pan for 2 minutes each side or until crisp. Transfer to a plate. Set aside to cool. Break into shards. Stir the parmesan into the breadcrumb mixture.
- Step 3Heat the remaining oil in the pan over medium-high heat. Cook the leek, asparagus and zucchini, stirring, for 5 minutes or until tender. Add the pasta, prosciutto, spinach, chilli and ricotta. Toss to combine. Divide among serving bowls and sprinkle with the breadcrumb mixture.
- Low sugar
Nutrition
2372 kj
Energy
22g
Fat Total
7g
Saturated Fat
6g
Fibre
27g
Protein
44mg
Cholesterol
1027.9mg
Sodium
4g
Carbs (sugar)
62g
Carbs (total)
All nutrition values are per serve
- Author: Liz Macri
- Image credit: Mark O'Meara
- Publication: Australian Good Taste
