BROCCOLI PASTA WITH CAPICOLA

Broccoli Pasta with Capicola image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 9

Ingredients

Kosher salt
1 large bunch broccoli, cut into florets, stems peeled and thinly sliced
10 ounces fusilli pasta
1 tablespoon extra-virgin olive oil
4 cloves garlic, chopped
1 cup crumbled ricotta salata cheese (about 4 ounces)
2 tablespoons chopped fresh dill, mint, basil, parsley and/or chives
2 tablespoons chopped scallions
2 ounces deli-sliced capicola or coppa ham, cut into strips

Steps:

Bring a large pot of salted water to a boil. Add the broccoli florets and stems and cook until tender but still bright green, about 3 minutes. Remove to a bowl using a slotted spoon; set aside. Return the water to a boil, then add the pasta and cook as the label directs. Reserve 2 cups cooking water, then drain the pasta and set aside.
Heat the olive oil in the empty pot over medium heat. Add the garlic and cook until slightly softened, about 1 minute. Add the broccoli stems, half of the florets and 1 cup of the reserved cooking water. Cover and cook until very soft, about 12 minutes.
Return the pasta to the pot along with another 1/2 cup of the reserved cooking water. Add the remaining broccoli florets, half of the ricotta salata, and the herbs and scallions; stir to combine, adding more cooking water to loosen, if needed. Top each serving with the capicola and the remaining ricotta salata.

Nutrition Facts : Calories 477 calorie, Fat 13 grams, SaturatedFat 5 grams, Cholesterol 28 milligrams, Sodium 238 milligrams, Carbohydrate 70 grams, Fiber 7 grams, Protein 22 grams