Pasta con Broccoli
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.
Prep Time5 minutes mins
Cook Time30 minutes mins
Total Time35 minutes mins
Course: Main Course
Cuisine: Italian
Servings: 4
- 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
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!
- 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.
Calories: 638kcal | Carbohydrates: 71.1g | Protein: 20.3g | Fat: 32.2g | Saturated Fat: 6g | Cholesterol: 93mg | Sodium: 348mg | Potassium: 580mg | Fiber: 3g | Sugar: 2g | Calcium: 150mg | Iron: 4.7mg
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