Cherry Tomato, Bocconcini & Crispy Prosciutto Fettuccine
Cherry Tomato, Bocconcini & Crispy Prosciutto Fettuccine
Ingredients
- 2 tablespoons olive oil
- 200 g cherry tomatoes punnet, halved
- 1 teaspoon brown sugar
- 100 g prosciutto roughly chopped into small pieces
- 2 cloves garlic finely diced
- 1 red chilli large, finely sliced (optional)
- 1 lemon juice squeezed
- 220 g bocconcini cheese (1 tub)
- 2 cups spinach roughly chopped
- 400 g fettuccine pasta
- 1/2 bunch basil leaves picked
- sea salt Pepper
- parmesan cheese to serve (optional)
Instructions
Method:
- Preheat oven to 200 degrees. Line a baking tray with baking paper. Lay out the cherry tomatoes, drizzle with some olive oil, sprinkle with brown sugar and season well. Roast for approx. 20 mins until they start to colour. Remove and set aside.
- In a large pot of boiling salted water, cook your pasta according to packet instructions. Remove, drain (reserving about 1/2 cup of the pasta water) and set aside to keep warm.
- Heat a large frying pan on high heat. Add the prosciutto pieces and fry for about 2-3 mins while moving with a wooden spoon. They should be crispy and browned. Remove and set aside.
- In the same frying pan, add some olive oil and the garlic and fry on medium heat for about 2 mins. Add the chilli, lemon juice and cook for a further 2 mins, while stirring. Add the cooked pasta to the frying pan, along with a little of the pasta water and coat. Add the spinach, roasted cherry tomatoes, fresh basil and bocconcini. Toss gently and season well.
To serve: Add the pasta to bowls and top with the crispy prosciutto. Season well.
- Feel free to squeeze some more fresh lemon juice and grate some parmesan cheese. Enjoy!!!
Nutrition
Calories: 335kcalCarbohydrates: 8gProtein: 15gFat: 29gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.03gCholesterol: 36mgSodium: 224mgPotassium: 326mgFiber: 2gSugar: 4gVitamin A: 1826IUVitamin C: 47mgCalcium: 232mgIron: 1mg
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