Penne with Broccoli Rabe, Prosciutto, and Garlic
Broccoli rabe, a cousin of broccoli, is considered a homey comfort food among the Italians. Sun-dried tomatoes and lots of garlic add so much to this fast, easy dish
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- Prep time
- 15 min
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- Cook time
- 15 min
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- Servings
- 6 Servings
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- Serving size
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1 cup
Ingredients
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penne pasta (uncooked)
- 8 oz
- 227 g
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olive oil
- 1 tbsp
- 1 tbsp
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garlic (minced)
- 4 clove
- 4 clove
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red pepper (crushed)
- 1/2 tsp
- 1/2 tsp
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broccoli rabe (trimmed and cut into 2-inch pieces)
- 2 cup
- 2 cup
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tomatoes (sliced sun-dried)
- 1/2 cup
- 1/2 cup
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water
- 1/2 cup
- 1/2 cup
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Parmesan cheese (freshly grated)
- 2 tbsp
- 2 tbsp
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ricotta cheese (fat-free)
- 1/2 cup
- 1/2 cup
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goat cheese (chevre) (soft, reduced-fat)
- 1/3 cup
- 1/3 cup
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prosciutto (sliced 1/8-inch thick and diced)
- 2 oz
- 57 g
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parsley (minced)
- 2 tbsp
- 2 tbsp
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kosher salt, to taste
- 1
- 1
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black pepper, to taste (freshly ground)
- 1
- 1
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Directions
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Bring a pot of water to boil for the pasta. Add the pasta and cook for 10 minutes.
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In a sauté pan, add the olive oil and bring to medium-high heat.
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Add garlic, red pepper, broccoli rabe, sun-dried tomatoes, and 1/2 cup water and cook covered with a lid for 5 minutes.
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In a large bowl, add Parmesan cheese, ricotta cheese, goat cheese, and prosciutto and mix gently. Drain the pasta and add it to the bowl. Toss with garlic, broccoli rabe, and sun-dried tomato mixture.
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Add parsley, salt, and pepper.