Pasta con Broccoli
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
30 mins
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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
Description
This recipe starts by boiling broccoli florets until very tender, then sautéing sliced garlic in olive oil to a golden color before mixing in chili flakes. Broccoli is added to the pan and softened further. Spaghetti is cooked in the same water to maximize flavor and minimize waste. A portion of pasta water is added to create a thin sauce that brings everything together, and the broccoli can be lightly mashed to develop creaminess in the sauce.
The dish finishes by tossing al dente pasta with the broccoli sauce and generous grated Pecorino Romano cheese, which adds a salty, sharp element. Chili flakes provide a mild heat contrast. This combination yields a pasta dish where the broccoli is both a vegetable and a flavor base, with a balance of creamy, spicy, and savory notes. It's a well-rounded meal suitable for a simple lunch or dinner.
Adjust boiling time for broccoli to preferred firmness. Pecorino Romano can be salty, so adjust additional salt thoughtfully. Leftovers keep well refrigerated and can be reheated easily.
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
- Boil broccoli until your preferred tenderness; longer boiling yields a creamier sauce.
- Adjust added salt carefully due to Pecorino Romano’s saltiness.
- Red pepper flakes are optional for some heat.
- Store leftovers in the refrigerator for up to 3 days and reheat gently.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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