Pasta con Broccoli
User Reviews
4.9
198 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
35 mins
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Servings
4
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Calories
638 kcal
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Course
Main Course
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Cuisine
Italian
Pasta con Broccoli
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Pasta con broccoli is a simple 30-minute dish that combines broccoli, garlic, oil, to form a creamy sauce that's tossed with al dente pasta and finished with Pecorino Romano cheese.
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Ingredients
- 1 head broccoli bottom 1-2 inches discarded
- 1 pound Spaghetti
- 1/2 cup extra virgin olive oil
- 6 cloves garlic sliced
- 1/2 cup pecorino romano grated
- 1/2 teaspoon chili flakes
- 3 cups pasta water will most likely not need it all
Instructions
- Bring a large pot of salted water (2 tablespoons per gallon) to boil. Remove and discard the lower 1-2 inches of fibrous stems from the broccoli and break them into bite-size florets. Add florets to boiling water and cook for 10 minutes until very tender. Once tender, remove the cooked broccoli with a slotted spoon and set aside making sure to not drain the boiling water.
- Meanwhile, in a large pan over medium-low heat, saute the garlic in extra virgin olive oil. Once the garlic turns golden (about 2-3 minutes) add the hot red pepper flakes and cook for another 30 seconds.
- Add the broccoli to the pan and continue to saute to further soften it.
- Cook the pasta in the same boiling water until 1 minute less than al dente.
- Add 1 cup of the pasta water to the pan to make the broccoli sauce and continue to cook at a low simmer. For a creamier sauce, mash the broccoli with a wooden spoon against the side of the pan.
- Once the pasta reaches the almost al dente stage, add it to the pan and cook, stirring frequently, until the pasta reaches a perfect al dente.
- Remove the pan from the heat and add the pecorino. Toss or mix well to coat.
- Taste test the pasta and adjust salt and pepper if required. If needed, add more reserved pasta water to achieve a loose consistency. Serve with more pecorino, crushed red pepper, and a drizzle of your best extra virgin olive oil. Enjoy!
Notes
- The sauce consistency will get creamier the longer the broccoli cooks. If you like the broccoli more firm just reduce the boiling time.
- Pecorino Romano can be quite salty, so you might not need too much extra salt. Taste test and adjust to personal preference right before serving.
- Crushed red pepper flakes are optional.
- Leftovers can be saved in the fridge for up to 3 days and can be reheated in the microwave.
Nutrition Information
Show Details
Calories
638kcal
(32%)
Carbohydrates
71.1g
(24%)
Protein
20.3g
(41%)
Fat
32.2g
(50%)
Saturated Fat
6g
(30%)
Cholesterol
93mg
(31%)
Sodium
348mg
(15%)
Potassium
580mg
(17%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Calcium
150mg
(15%)
Iron
4.7mg
(26%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 638 kcal
% Daily Value*
| Calories | 638kcal | 32% |
| Carbohydrates | 71.1g | 24% |
| Protein | 20.3g | 41% |
| Fat | 32.2g | 50% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 93mg | 31% |
| Sodium | 348mg | 15% |
| Potassium | 580mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Calcium | 150mg | 15% |
| Iron | 4.7mg | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
198 reviews
Excellent
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