Broccoli and Prosciutto Pasta Salad

 


4 ounces bow tie pasta

1 tablespoon extra virgin olive oil

½ lb broccoli washed and cut into florets

2 ounces prosciutto

½ whole milk ricotta cheese

1 lemon, zest and juice

½ cup parmesan cheese

¼ cup fresh basil, chopped

½ teaspoon pepper


Cook pasta according to package directions.  Reserve ½ cup pasta water.  Drain well.


In a large skillet on medium high, add extra virgin olive oil.  When the pan is hot, cook broccoli for 3-4 minutes or until broccoli is slightly tender. Turn the heat off.


Add the drained pasta to the pan with the broccoli along with the prosciutto, ricotta, lemon zest and juice.  Add ½ of the basil and parmesan.  Stir well to combine.


Add some of the reserved pasta water to loosen the sauce and add pepper.  


Turn heat to medium and heat broccoli and pasta for 1 minute or until pasta is warm.


Top with the rest of the parmesan cheese and basil and serve immediately.


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