Elated, I knew I had to get this hunk into my freezer in order to get the delicious almost-melt-away thin prosciutto slices with a super sharp knife. While the ham was chilling, I quickly roasted up some broccoli. Yes, roasted! Until a few months ago I had no idea this was even possible but the flavor is more pronounced. Added bonus? There is less of a smell the next day as compared to steamed or blanched broccoli, which normally puts me off to cooking for one with broccoli. Just a little olive oil and 8-10 minutes in a super hot oven, it is a super easy way to jazz up the veg. I even added a sprinkle of parmesan in the last 2 minutes of cooking for a little added flavor!
This whole dish can come together in under a half an hour, from turning the oven on to tossing the pasta. Just some whole wheat noodles, olive oil and lemon juice, roasted broccoli, parmesan, and a few salty shavings from my prosciutto hunk (or a few thin slices of packaged prosciutto). Simple and healthy with a touch of indulgence!
Roasted Broccoli and Prosciutto Pasta
1/2 lb of pasta (I used whole wheat)
12 oz of broccoli florets
1 tablespoon parmesan cheese (plus more for serving)
1 tablespoons thin sliced prosciutto di parma
juice of 1 lemon
1 + 1 tablespoon of olive oil, divided to coat the broccoli and the pasta
salt and pepper to taste
Preheat the oven to 425 F. Bring a large pot of water to boil for the pasta, salt it well. While the pasta is cooking according to the directions, prepare the broccoli. I used a bag of fresh broccoli florets, rinsing and trimming any large pieces so everything was as uniform as possible. In a foil lined baking sheet, toss the broccoli in 1 tablespoon of olive oil to coat and season with salt and pepper.
Roast the broccoli at 425 F for about 6 minutes. Pull out of the oven and toss with a tablespoon of parmesan cheese and roast for an additional 2 minutes. While the broccoli is roasting, shave up your partially-frozen prosciutto with a very sharp knife. Attempt to get the thinnest slices possible!
Drain the cooked pasta well and place in a large bowl. Toss with the roasted broccoli, lemon juice, 1 tablespoon olive oil, and prosciutto. Taste for seasoning and add any salt or pepper if necessary. Serve up with a little extra parmesan and enjoy!