1 1/2 cups uncooked cauliflower florets, cut into equal pieces
1 1/2 cups uncooked broccoli florets, cut into equal pieces
1 cup fresh shelled peas or frozen small peas, thawed
1/3 cup extra virgin olive oil
1 clove garlic, peeled and lightly crushed
3 to 4 ounces thickly sliced prosciutto or smoked ham, diced
Salt and fresh ground black pepper, to taste
1 tablespoon coarse salt
1/2 pound whole wheat or regular spaghetti
1 tablespoon finely chopped Italian parsley
Steam or boil cauliflower and broccoli florets until tender, but still firm, 4 to 6 minutes. If using fresh peas, blanch them in a small pot of boiling water until tender. Drain and set vegetables aside.
Heat oil in a large skillet over medium heat. Add garlic and cook until browned. Discard garlic and add prosciutto. Stir for about 1 minute, then add cauliflower, broccoli and peas. Season with salt and pepper and cook, stirring for a few minutes, until vegetables are well coated.
Meanwhile, bring a large pot of water to a boil. Add coarse salt and pasta. Cook uncovered over high heat until pasta is tender but firm to the bite. Reserve 1/2 cup of the pasta water.
Drain pasta and add to the vegetables. Add parsley and about 1/3 of the pasta cooking water. Stir together quickly over low heat until pasta and vegetables are well combined. (May add more water if needed.) Adjust seasoning and serve with a sprinkling of additional extra virgin olive oil.
Prep time: 20 to 30 minutes
Cook time: 15 to 20 minutes
In many parts of Southern Italy, pasta with seasonal vegetables dressed with flavorful extra virgin olive oil is a much-loved staple. This recipe provides a welcome way to meet the 5-a-day recommendation of fruits and vegetables.