Lemon Garlic Broccoli Zucchini Pasta with Prosciutto and Toasted Breadcrumbs
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
Servings 1
- 1/2 slice of bread
- olive oil cooking spray
- 1 tbsp olive oil
- 4-5 large broccoli florets
- salt and pepper
- 3 tsp minced garlic
- 1.5 medium zucchinis Blade C
- juice from 1/2 a lemon
- 1 pinch of red pepper flakes
- 4 pieces of thinly sliced prosciutto rolled
Place the bread into a food processor and pulse until chopped into breadcrumbs.
Place a medium skillet over medium heat, coat with cook spray, and add in the breadcrumbs. Cook, stirring frequently, for about 3 minutes or until the bread is toasted and crispy. Set aside.
Add a large skillet over medium-low heat and add in half of the olive oil.
Add in the broccoli, season with salt and pepper and cook for about 3 minutes, tossing frequently.
Add in 2 tsp of the garlic, the rest of the olive oil, and cook for another 3-5 minutes, tossing frequently. When done, remove broccoli with a slotted spoon to a bowl. Scrape the browned garlic out of the pan (and into the garbage) and then place the same pan over medium heat.
Add in the zucchini noodles, lemon juice, and red pepper flakes. Cook for about 2 minutes or until zucchini softens.
When done, add to the bowl with the broccoli and toss to combine.
Place the pasta mixture into a bowl and top with breadcrumbs and rolled prosciutto. Enjoy!