Orecchiette with Broccoli Rabe, Ricotta Salata and Prosciutto Recipe

Name: Orecchiette with Broccoli Rabe, Ricotta Salata and Prosciutto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon plus 1/4 teaspoon salt; 1 pound dried orecchiette pasta; 3 tablespoons extra-virgin olive oil; 1 cup julienned onion; 3 cloves garlic, thinly sliced; 3 ounces thinly sliced prosciutto, cut into thin strips; 1 teaspoon crushed red pepper; 1 bunch broccoli rabe, cut into 1-inch pieces; 1/2 teaspoon freshly ground black pepper; 2 tablespoons lemon juice; 1 teaspoon lemon zest; 10 oil-packed sun-dried tomatoes, drained and thinly sliced; 1/4 cup freshly chopped parsley leaves; 4 to 6 ounces ricotta salata, coarsely grated

Servings: persons

1 tablespoon plus 1/4 teaspoon salt
1 pound dried orecchiette pasta
3 tablespoons extra-virgin olive oil
1 cup julienned onion
3 cloves garlic, thinly sliced
3 ounces thinly sliced prosciutto, cut into thin strips
1 teaspoon crushed red pepper
1 bunch broccoli rabe, cut into 1-inch pieces
1/2 teaspoon freshly ground black pepper
2 tablespoons lemon juice
1 teaspoon lemon zest
10 oil-packed sun-dried tomatoes, drained and thinly sliced
1/4 cup freshly chopped parsley leaves
4 to 6 ounces ricotta salata, coarsely grated

1
In a large soup pot or stockpot, bring 4 quarts of cold water to a boil.
2
Add 1 tablespoon of the salt and the orecchiette and cook according to package directions until al dente.
3
Drain the pasta and set aside.
4
Reserve 1/2 cup of the cooking liquid for the sauce.
5
While pasta is cooking, heat 2 tablespoons of the olive oil in a large skillet and, when hot, add the onion and remaining 1/4 teaspoon of salt and cook, stirring often, until onions are golden, about 8 minutes.
6
Add the garlic and cook for 2 minutes.
7
Add the prosciutto and crushed red pepper and cook, stirring, for 3 minutes.
8
Add the broccoli rabe and black pepper and cook, tossing, until the broccoli rabe is wilted, 1 to 2 minutes.
9
Add the lemon juice, lemon zest, and sun-dried tomatoes and stir to combine.
10
Add the drained pasta and the reserved 1/2 cup of pasta cooking liquid and cook, stirring, until everything is heated through and well-combined.
11
Remove from the heat and add the parsley, remaining tablespoon of olive oil, and the ricotta salata; toss thoroughly to combine.
12
Serve immediately.

784

kcal

Calories

Fat

107

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tablespoon plus 1/4 teaspoon salt, 1 pound dried orecchiette pasta, 3 tablespoons extra-virgin olive oil, 1 cup julienned onion, and more.

Yes, Orecchiette with Broccoli Rabe, Ricotta Salata and Prosciutto falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Orecchiette with Broccoli Rabe, Ricotta Salata and Prosciutto

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