This pasta recipe is one of those quick, nutritious, and balanced solutions that prove eating well doesn’t require big complications or heavy sauces. By using simple but high-quality ingredients, such as fresh broccoli, tender cheese, and Iberian ham, we get a vibrant dish where every flavor comes through clearly. It’s an ideal option for people with gluten sensitivity or for anyone looking for a light meal that doesn’t compromise on satiety thanks to its good fiber and protein content.
Estimated time: 31 minutes
Difficulty: ⭐⭐
Servings: 4 people
Ingredients
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120g gluten-free pasta (macaroni or spirals)
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300g broccoli (separated into small florets)
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1 large leek (white part only)
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100g fresh cheese (goat or sheep cheese can be used)
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30g chopped Iberian ham
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4 tablespoons extra virgin olive oil
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1 pinch of Bonsalt
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Freshly ground black pepper
Nutrition Analysis and Total Macros
Understanding what we eat is vital. Here is the breakdown of macronutrients per serving and the technical sheet for our products.
| Category | Nutrient / Component | Amount (per serving) | Benefit and Source |
| Macronutrients | Protein | 0.4g | Tissue repair |
| Healthy Fats | 25.1g | Cardiovascular health | |
| Carbohydrates | 3.5g | Slow-release energy | |
| Key Minerals | Potassium (Bonsalt) | 45.2mg | Muscle and nerve health |
| Sodium (Bonsalt 0%) | 0.0mg | Blood pressure control | |
| Vitamins and Other | Dietary Fiber | 0.5g | Digestive health |
| Total Calories | 236.2 kcal | Balanced energy value |
Step-by-Step Professional Preparation
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Cooking the pasta: Bring plenty of water to a boil in a pot. Once it starts boiling, add the gluten-free pasta and cook it according to the package instructions so that it is al dente. Drain and set aside.
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Preparing the leek: Clean the leek well and cut it into thin slices. In a large pan with the 4 tablespoons of extra virgin olive oil, sauté the leek over medium heat for about 6 minutes until tender and slightly translucent.
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Sautéing the broccoli and ham: Add the broccoli cut into very small florets to the pan (so they cook quickly) and the Iberian ham in strips. Mix well and let cook for 2-3 minutes. The broccoli should keep its deep green color and crisp texture.
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Final mixing: Add the fresh cheese cut into cubes and the drained pasta to the pan. Season with the pinch of Bonsalt and black pepper to taste.
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Final touch: Stir everything gently for one more minute so the flavors come together and the cheese warms through without fully melting.
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Serving: Serve immediately. If you want to add more fiber to the meal, you can pair this dish with a small fresh salad or a piece of seasonal fruit for dessert.
Nutritionist Tips
This dish stands out for its mineral balance, providing interesting amounts of calcium, potassium, and phosphorus thanks to the combination of broccoli and fresh cheese. By using Bonsalt, we offset the natural sodium content of the Iberian ham, making it a much more heart-friendly recipe. If you are not celiac, you can make this same recipe with whole-wheat pasta to significantly increase the total fiber content of the meal.
Go ahead and make it, and enjoy a healthy, colorful meal with friends or family!
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