Pasta with broccoli and capicola

Votes: 4

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 477, total fat 13 G., saturated fats 5 G., proteins 22 G., carbohydrates 70 G., fiber 7 G., cholesterol 28 mg, sodium 238 mg, sugar 0 G.

Pasta with broccoli is rich in healthy fiber and will appeal to both adults and children. It's loaded with aromatic herbs and cheese, and the chunks of Italian capicola are sure to impress. For a brighter, fresh flavor, use several herbs, such as parsley, dill, mint, basil—whatever you have on hand.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 large bunch broccoli, cut into florets, stems peeled and thinly sliced
280 g fusilli pasta (spirals)
1 tbsp. l. olive oil
4 cloves garlic, chopped
1 cup crumbled ricotta salad (about 110 g)
2 tablespoons chopped fresh dill, mint, basil, parsley and/or chives
2 tablespoons chopped green onions
60 g thin slices of capicola or coppa ham, cut into strips

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: broccoli cabbage, fusilli spiral pasta, ricotta cheese, Capicola ham, dill, parsley, basil, mint

Cooking the dish according to the recipe:

Bring a large saucepan of salted water to a boil. Add the broccoli florets and stems and cook until tender but still bright green, about 3 minutes. Transfer to a bowl with a slotted spoon and set aside.
Bring the water back to a boil, then add the pasta and cook according to package directions. Separately pour off 2 cups of the pasta cooking water, then discard the remaining water. Set the pasta aside.

In an empty saucepan, heat the olive oil over medium heat. Add the garlic and cook until slightly softened, about 1 minute. Add the broccoli stems, half the florets, and 1 cup of the pasta water. Cover and cook until the vegetables are very tender, about 12 minutes.
Return the pasta to the pan with 1/2 cup water. Add the remaining broccoli florets, half the ricotta, herbs, and green onions; stir to evenly distribute the ingredients, adding more water if the pasta looks dry.
Top each serving with capicola and sprinkle with the remaining ricotta salata.

Categories: