Main, Pasta

Spaghetti with greens + prosciutto


Who doesn’t like the simplicity of spaghetti with what ever green veges you have in the fridge and a few slices of prosciutto. It’s a super quick meal to prepare and all my carb lovers will be in heaven.


  • Spaghetti around 80gm per person
  • Left over veges (broccoli, bok choy, beans, silverbeet).
  • a few slices of prosciutto for each person.
  • Garlic Olive oil.
  • Heaped Tbsp of ricotta per person.
  • Salt, Pepper and parmesan cheese.
  • Herbs that you fancy I used flat leaf parsley.
  • Squeeze of lemon over the top.


  1. Cook pasta as per packet instructions.
  2. When there is 2 minutes to go for pasta add your left over veges to heat through. Once timer has gone drain water and place back into pasta pot
  3. Add the garlic olive oil, salt and pepper and a little of the parmesan cheese. Stir
  4. Share pasta and veges evenly between plates
  5. Finish off with a dollop of ricotta, herbs and a little more parmesan cheese and some lemon juice. Off you wanted to be fancy you can slice the lemon and char grill and place on the top.


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