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Orecchiette Pasta

w/ Broccoli Rabe, Duck Prosciutto and Farm Egg

Sometimes nothing will satisfy quite like a big bowl of pasta! We like the shapes of the orecchiette that hold onto the sauce, which is mostly the cooking juices from the rabe, some good Extra Virgin olive oil and, of course, great grated cheese (and calcium). The duck prosciutto adds a velvety, salty accent that makes the dish (and adds iron, too).

Ingredients: Whole Wheat Orecchiette Pasta, Broccoli Rabe, Eggs, Scallion or Spring Green Onion, Organic Almonds, Duck Prosciutto, Manchego Cheese, Grana Cheese, Organic Parsley, Extra Virgin Olive Oil, Organic Garlic Clove, Organic Orange Peel or Zest, Organic Red Chilli Flakes. Contains: Eggs, Milk, Tree Nuts, Wheat.

Health Benefits

  • Excellent Source-Vitamin K
  • Good Source-Fiber
  • Good Source-Calcium
  • Good Source-Iron
  • Good Source-Riboflavin
  • Low Sodium
  • 222 mg Omega 3’s

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Recipe by

Chef Katy Sparks

About This Chef

Katy Sparks is the owner and principal of Katy Sparks Culinary Consultingan award-winning chef (formerly of Quilty’s in Soho), and co-author with Andrea Strong of Sparks in the Kitchen,(Knopf, 2006), her first cookbook.

Katy grew up in Vermont’s Champlain Valley where her family raised grass-fed beef and free roaming chickens. As an amateur naturalist, she learned to forage for wild, edible things at her father’s knee and is devoted to all things local and delicious...

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