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Pasta with greens & garlic crumbs

  • 0:20 Prep
  • 0:20 Cook
  • 4 Servings


  • 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


  • 1
    Cook the pasta in a large saucepan of salted boiling water until al dente.
  • 2
    Heat 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.
  • 3
    Heat 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.

Source: taste.com.au


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