Fettucine with broccoli, prosciutto and leek

in a lime, chilli, garlic and olive oil dressing

(serves 3)

So it's one of those clearing out the fridge weeks this week, as well as going for some carb loading before the big run this weekend, though that is just an excuse because i think i have been 'carb loading' since Day 1 of training. 
Anyhow, this dish kind of came to mind as recently I had a little bit of menu envy up at the Gold Coast when someone else ordered spaghetti with broccoli and i was thinking, "pfft i can make that" (but it still looked really delicious), so now i have. I tried to make this a bit healthier than the usual garlic olive oil drownings but i'm sure if you can afford to, more olive oil is always tastier...

Prep time: 15 min

Cooking time: 15 min

Ingredients:

1 broccoli

1 large leek or 2 medium leek

3 cloves garlic

Juice and rind of 2 limes

300g pasta

30-50g prosciutto

Olive oil

Salt and pepper

1-2 tsp paprika 

1/2 tsp cayenne pepper or dried chilli

Method:

1. Cut the broccoli into small florets and the leek and garlic into thin slices.

2. Heat a large saucepan with 1 T olive oil on medium heat, then add 1 clove garlic and the broccoli. Add salt and pepper and 2 T water and put the lid on to steam the broccoli for 3-4 minutes. 

3. Remove the lid and continue to sauté until soft, then remove from the pan.

4. Heat the pan with 1 T olive oil, then add in the leek. Add salt and pepper and sauté until soft and a little crunchy. Remove from the pan.

5. Meanwhile, heat a large pot with salted boiling and cook the pasta until al denté.

6. Once the pasta is cooked, heat the frypan with olive oil, the remaining garlic and the cayenne pepper. Quickly put in the pasta and mix through and sprinkle with the paprika. Add the lime juice, rind, leek and broccoli and toss through. Season to taste.

7. Serve with a slice of prosciutto and a squiggle of olive oil on top! Or leave out the prosciutto if you feel like being vego for the day...