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Penne with Broccoli Rabe, Prosciutto, and Garlic
15 min prep time
15 min cook time
6servings
Recipe by
Robyn Webb
Source
The Diabetes Comfort Food Cookbook
Photo by
Renee Comet
How to Make 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
15 min prep time
15 min cook time
6servings
1 cup
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Step-By-Step Instructions:
- Bring a pot of water to boil for the pasta. Add the pasta and cook for 10 minutes.
- In a sauté pan, add the olive oil and bring to medium-high heat.
- Add garlic, red pepper, broccoli rabe, sun-dried tomatoes, and 1/2 cup water and cook covered with a lid for 5 minutes.
- 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.
- Add parsley, salt, and pepper.
Nutrition facts
6 Servings
-
Serving Size
1 cup
- Amount per serving Calories 225
-
Total Fat
5g
- Saturated Fat 1.7g
- Trans Fats 0g
- Cholesterol 10mg
- Sodium 255mg
-
Total Carbohydrate
33g
- Dietary Fiber 2g
- Total Sugars 4g
- Added Sugars 0g
- Protein 12g
- Potassium 0mg
- Phosphorous 0mg
Ingredients
penne pasta (uncooked)
8 oz
olive oil
1 tbsp
garlic (minced)
4 clove
red pepper (crushed)
1/2 tsp
broccoli rabe (trimmed and cut into 2-inch pieces)
2 cup
tomato(es) (sliced sun-dried)
1/2 cup
water
1/2 cup
Parmesan cheese (freshly grated)
2 tbsp
ricotta cheese (fat-free)
1/2 cup
goat cheese (chevre) (soft, reduced-fat)
1/3 cup
prosciutto (sliced 1/8-inch thick and diced)
2 oz
parsley (minced)
2 tbsp
kosher salt, to taste
1
black pepper, to taste (freshly ground)
1
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