40g dried small shell pasta or gluten-free pasta
100g broccoli, cut into small florets
1 Tbsp coarse breadcrumbs made from sourdough bread or gluten-free bread
1 thin slice prosciutto
1 tsp extra virgin olive oil
100g extra-lean beef mince
2 cloves garlic, crushed
1 zucchini, chopped
125g small grape tomatoes, chopped
1 tsp Massel Salt Reduced Chicken Style Stock Powder
60ml (¼ cup) boiling water
Finely grated zest of ½ small lemon
5g finely grated parmesan
Cook pasta in a small saucepan of boiling water for 10-12 minutes or until al dente, adding broccoli for the last 2 minutes of cooking. Drain well and return to pan. Set aside.
2. Meanwhile, preheat oven to 180°C (fan-forced). Spread breadcrumbs over a small oven tray. Bake for 5-6 minutes, stirring once, or until toasted. Set aside.
3. Heat a small non-stick frying pan over a medium heat. Add prosciutto and cook for 2 minutes on each side or until slightly crisp. Allow to cool slightly then chop and set aside. Heat oil in the same frying pan over a medium-high heat. Add mince and garlic. Cook, stirring, for 3-4 minutes or until mince is browned. Add zucchini, tomato and combined stock powder and water. Bring to a simmer. Reduce heat to medium and cook, uncovered, stirring occasionally, for 10 minutes or until mixture is thick and rich.
4. Put breadcrumbs, prosciutto, lemon zest and parmesan in a small bowl and stir to combine. Set aside.
5. Add mince mixture to pasta mixture and toss well to combine. Transfer to a shallow serving bowl. Sprinkle with breadcrumb mixture and serve.
Nutrition Info PER SERVE 2052kJ, protein 42g, total fat 14.1g (sat. fat 4.3g), carbs 43g, fibre 10g, sodium 609mg. • Carb exchanges 3. • GI estimate low. • Gluten-free option.
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