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One Pan Pasta Toss

This one pot dish is perfect for weeknights or when you need a quick, versatile & customizable meal that the entire family will enjoy!  It is loaded with protein, healthy fats, fiber & flavor. Bonus, leftovers are even more flavorful after the pasta has a chance to absorb all of the flavors of the herbs and prosciutto overnight.

Ingredients

Scale

1 lb. Grass Fed ground beef (I used 90/10 sirloin from butcherbox)

6 oz. prosciutto, cooked til crisp

2 c. portobello mushrooms, sliced & chopped

½ c. red or yellow onion, diced

1 tbps. Onion powder/granules

2 tsp. Garlic powder

1 tbsp dried chives or 2 tbsp fresh chives

Salt & fresh cracked black pepper, to taste

8 oz brown rice pasta, dry & uncooked

28 oz (3 ¼ cups) beef or chicken bone broth

1 ½ c. shelled edamame, thawed

¾ cup heavenly villagio marzano tomatoes, halved

Fresh parmigiano reggiano cheese, optional, garnish to taste [ alternately, you can use 1 tbsp. Nutritional yeast if dairy free]

Chili flakes, optional, garnish

Instructions

In a heavy bottom pot or dutch oven, over medium-high heat, cook the ground beef until it begins to brown.  Add in the onions and mushrooms. Cook until the onions are translucent and the mushrooms begin to shrink.  Season with spices, herbs, and salt & pepper to taste.  Stir.

 

Add the uncooked pasta to the meat mixture.  Stir to combine and season with a little more salt.  Add the beef or chicken bone broth.  Reduce heat to medium low and simmer, slightly covered, for 12 minutes or until pasta is al dente.  

 

While the pasta is cooking, it is time to make the prosciutto crispy! Simply place prosciutto on a microwave safe plate and cook on high for 1 minute. Flip the pieces and cook for another 45 seconds.  Prosciutto will get crispy like bacon.  Alternately, cook on a sheet pan lined with parchment paper in a 400 degree oven for 10-12 minutes, watching to prevent burning. Let cool completely. 

 

Once pasta is al dente or to your desired texture, remove the lid and stir in the edamame.  Season with another pinch of salt and cracked pepper.  Let cook for 2-3 minutes allowing edamame to warm. 

 

Remove the pot from the heat, stir in the tomatoes & nutritional yeast, if using. Add ¾ of the crispy prosciutto and stir, leaving the remaining for garnish. Plate desired amount and garnish with fresh parmesan cheese & remaining prosciutto. If you like spicy, I highly recommend garnishing with cracked red chili flakes. Enjoy!

Notes

  • Swap ground chicken, turkey or pork for the ground beef. Vegan friends: use the pre-cooked lentils from Trader Joes
  • Use bacon or pancetta in place of prosciutto. Vegan friends can use tempeh bacon! I used turkey bacon for this recipe
  • Substitute cassava or lentil pasta in place of brown rice pasta
  • Omit mushrooms and use zucchini or red peppers instead
  • Swap edamame for frozen green peas
  • Serve leftovers in a bowl with a sunny side up egg on top.  The yolk will elevate the dish with a creamy sauce.

 

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