Spaghetti with Broccoli Arugula and Pecorino

Name: Spaghetti with Broccoli Arugula and Pecorino
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1 small broccoli cut into florets (smaller pieces if you wish); ¼ cup olive oil (more if you like); 1 - 2 cloves garlic (minced); 1-2 dashes hot pepper flakes (or to taste); ½ cup arugula (rocket / rucola) chopped; 2-3 tablespoons Pecorino cheese (more if desired); 1-2 pinches salt (or to taste); 3 cups Cooked Spaghetti; 2-3 tablespoons chopped fresh arugula (more or less); 2-3 tablespoons Freshly grated Pecorino

User Reviews

5.0

9 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings
4 servings
Calories
361 kcal
Course
Main Course
Cuisine
Italian

Spaghetti with Broccoli Arugula and Pecorino

Gianna Palmer

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Spaghetti Broccoli Arugula and Pecorino, a delicious Italian Pasta recipe, fast, easy and healthy. A delicious combination.

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Ingredients

Servings

1 small broccoli cut into florets (smaller pieces if you wish)
¼ cup olive oil (more if you like)
1 - 2 cloves garlic (minced)
1-2 dashes hot pepper flakes (or to taste)
½ cup arugula (rocket / rucola) chopped
2-3 tablespoons Pecorino cheese (more if desired)
1-2 pinches salt (or to taste)
3 cups Cooked Spaghetti

TOPPING

2-3 tablespoons chopped fresh arugula (more or less)
2-3 tablespoons Freshly grated Pecorino

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Instructions

In a large pot of salted boiling water cook broccoli al dente, remove from the pot and add the pasta to cook in the same water until al dente.
In a large pan add the olive oil, garlic and hot pepper flakes sauté 1-2 minutes, add the broccoli, cooked pasta and 2-3 tablespoons pasta water, cook on high heat, for approximately 1 minute. Add the pecorino and arugula, toss and saute on medium heat for 30-60 seconds, taste for salt*.
Serve immediately, sprinkle with more chopped arugula and Pecorino if desired. Enjoy!

*Pecorino can be salty so taste before adding extra.

Notes

How Much Pasta To Use?
Rule of thumb is 2 ounces / 57 grams of dry pasta per person. Although you could increase to 2 1/2 ounces / 75 grams. This will yield approximately 1 1/4 – 1 3/4 cups cooked.
If you have leftovers of this spaghetti with broccoli, store it in an airtight container in the refrigerator for up to 4-5 days. Reheat covered with a splash of water on the stove or in the microwave. I don’t recommend freezing the leftovers.

Nutrition Information

Show Details

Calories 361kcal (18%) Carbohydrates 43g (14%) Protein 12g (24%) Fat 16g (25%) Saturated Fat 3g (15%) Polyunsaturated Fat 2g Monounsaturated Fat 10g Cholesterol 5mg (2%) Sodium 215mg (9%) Potassium 575mg (16%) Fiber 6g (24%) Sugar 3g (6%) Vitamin A 1277IU (26%) Vitamin C 137mg (152%) Calcium 150mg (15%) Iron 3mg (17%) Phosphorus 206mg

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 361 kcal

% Daily Value*

Calories	361kcal	18%
Carbohydrates	43g	14%
Protein	12g	24%
Fat	16g	25%
Saturated Fat	3g	15%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	10g	50%
Cholesterol	5mg	2%
Sodium	215mg	9%
Potassium	575mg	12%
Fiber	6g	24%
Sugar	3g	6%
Vitamin A	1277IU	26%
Vitamin C	137mg	152%
Calcium	150mg	15%
Iron	3mg	17%
Phosphorus	206mg