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–+ servings

Roasted Broccoli, Crispy Prosciutto & Sage Brown Butter Pasta with Goats Cheese

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Cook Time 20 mins
Total Time 20 mins
Course Dinner, Lunch
Servings 8
Calories 524 kcal

Equipment

  • Baking tray
  • Tongs
  • Saucepan
  • Measuring jug

Ingredients
  

Instructions
 

  • Heat the oven to 200c. Fan 180c. Scatter the broccoli onto a baking sheet and toss with the oil and chilli flakes and plenty of seasoning. Roast for 15 minutes then add the prosciutto slices and cook for 5-10 minutes more until the prosciutto slices are crisp and golden.
  • Meanwhile, cook the spaghetti in boiling settled water for 12-15 minutes (depending on how al dente you like it), drain and reserve 120ml of the cooking liquid.
  • Melt the butter in a pan and add the sage leaves and allow them to cook and crisp gently until the butter smells nutty.
  • Toss the pasta into the buttery pan with the splash of reserved cooking water and the roasted broccoli and crispy prosciutto.
  • Scatter with the goat's cheese and allow it to gently melt in the heat.
  • Serve with lots of freshly ground black pepper

Notes

I love this pasta dish for when you need something quick and easy to throw together that's a little outside the box, not just your typical pasta and tomato based sauce.

Nutrition

Serving: 8gCalories: 524kcal
Keyword April Recipe, Serves 8
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