Quick and easy Italian pasta with broccoli.
User Reviews
0.0
0 reviews
Unrated
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
45 mins
-
Servings
4
-
Calories
774 kcal
-
Course
Main Course, Salad, Lunch
-
Cuisine
Mediterranean, Italian
Quick and easy Italian pasta with broccoli.
Report
A delicious classic Italian winter pasta recipe that's a tasty way to get the kids to eat their greens! Perfect as a pasta salad, baked pasta or a quick family meal.
Share:
Ingredients
- 14 ounces penne pasta (or pasta of your choice)
- 1 medium broccoli washed and cut into quarters
- 2-3 garlic cloves peeled and chopped
- 7 ounces pancetta cubes (or lardons)
- 3 ounces Parmigiano or Grana cheese grated
- 2 tablespoon extra virgin olive oil
- salt for cooking and to taste
- black pepper to taste
Instructions
- Begin by washing and cutting the broccoli into 4 pieces and cooking it in salted boiling water for about 10 minutes (until al dente). Peel and chop the garlic and cube the pancetta if necessary.
- Cook the pancetta cubes in a small frying pan with just a little oil (it has its own fat) until the pieces are browned and crispy! Remove the pancetta from the pan and set aside on some kitchen paper to drain the fat. Remove some of the rendered fat from the pan.
- When it’s ready, remove the broccoli from the cooking water, but keep the water (you can use a slotted spoon). Bring it to the boil again. If necessary add some more water.
- Cook the pasta al dente in the boiling water according to the instructions on the packet. When ready, drain after saving some of the cooking water.
- Cut the cooked broccoli into small florets. Heat the olive oil in the frying pan you used for the pancetta. Add the garlic and broccoli florets and sauté for 5-10 minutes.
- Add 1-2 ladles of the pasta cooking water to the broccoli and simmer until it's soft enough to partly mash with a fork. If necessary add more pasta cooking water. Add salt and pepper to taste
- When the broccoli is ready add the pancetta and mix well. Then add the cooked pasta and ⅔ of the grated cheese. Simmer for a couple of minutes until the cheese starts melting.
- Serve immediately with more grated cheese, or cool and refrigerate until ready to serve.
Notes
- I used penne rigate for this dish but other short pastas work well too. You can use rigatoni, fusilli, tortiglioni and even long pasta such as spaghetti or bucatini.
- For a vegetarian version omit the pancetta and sprinkle with crushed walnuts.
- For a gluten free version, use gluten free pasta.
- For a dairy free version, omit the cheese or use a vegan cheese.
- If you have leftovers you can bake them in the oven with more grated cheese and some fresh mozzarella! You can also enjoy this broccoli pasta as a pasta salad.
Nutrition Information
Show Details
Calories
774kcal
(39%)
Carbohydrates
86g
(29%)
Protein
31g
(62%)
Fat
34g
(52%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
5g
Monounsaturated Fat
16g
Trans Fat
0.1g
Cholesterol
47mg
(16%)
Sodium
726mg
(30%)
Potassium
825mg
(24%)
Fiber
7g
(28%)
Sugar
5g
(10%)
Vitamin A
1132IU
(23%)
Vitamin C
136mg
(151%)
Calcium
349mg
(35%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 774 kcal
% Daily Value*
| Calories | 774kcal | 39% |
| Carbohydrates | 86g | 29% |
| Protein | 31g | 62% |
| Fat | 34g | 52% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 47mg | 16% |
| Sodium | 726mg | 30% |
| Potassium | 825mg | 18% |
| Fiber | 7g | 28% |
| Sugar | 5g | 10% |
| Vitamin A | 1132IU | 23% |
| Vitamin C | 136mg | 151% |
| Calcium | 349mg | 35% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
0.0
0 reviews
Unrated
Other Recipes
You'll Also Love
Easy Baked Tagliatelle Pasta with Fontina Cheese.
Mediterranean, Italian, Aosta Valley
0.0
(0 reviews)
