Pasta with Broccoli Recipe Guide

Pasta with broccoli is a simple, delicious, and classic Italian dish that’s both healthy and full of flavor. This recipe comes from the tradition of southern Italy, where vegetables like broccoli are often paired with pasta. Based on my overall experience, it’s a wonderful way to create a hearty meal with minimal ingredients. Let me show you how I make it.

Ingredients:

• 8 oz (240 grams) short pasta (like penne or fusilli)
• 1 large head of broccoli (or 2 small ones)
• 2 tbsp extra virgin olive oil
• 2 cloves garlic, minced
• 1 small onion, diced (optional)
• Red pepper flakes (optional, for a bit of spice)
• Salt (for the pasta water)
• Freshly grated Parmigiano Reggiano (optional for serving)
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Prep Time: 10 minutes

Course: Main dish

Equipment Needed:

• Large pot for pasta
• Large skillet or sauté pan
• Slotted spoon or small colander
• Cheese grater (for the Parmigiano Reggiano, if using)
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Method:

1. Cook the Broccoli:
   Start by chopping the broccoli into bite-sized pieces, including the tender stems. Bring a pot of water to a boil, add a good pinch of salt, and drop the broccoli in. Boil for about 6 to 8 minutes until the broccoli is tender but still vibrant in color. Remove it from the water with a slotted spoon and set aside, keeping the water for cooking the pasta.
2. Prepare the Soffritto:
   While the broccoli is cooking, heat the olive oil in a large skillet over medium heat. Add minced garlic and diced onion (if using), sautéing until the garlic is fragrant and the onion is translucent, about 3-4 minutes. You can add red pepper flakes here if you like a bit of spice.
3. Cook the Pasta:
   In the same water you used to cook the broccoli, add your pasta and cook according to package instructions, but reduce the cooking time by about 2 minutes. This will help the pasta absorb the flavors when mixed with the broccoli.
4. Combine Everything:
   Once the pasta is nearly al dente, scoop it out with a slotted spoon and transfer it into the skillet with the garlic and onion mixture. Add the cooked broccoli and a splash of the pasta cooking water (about 1/4 to 1/2 cup). Toss everything together on medium heat, allowing the pasta to absorb the flavors and finish cooking in the sauce.
5. Finish and Serve:
   Once the pasta is well coated, remove from the heat. If desired, top with freshly grated Parmigiano Reggiano and a drizzle of extra virgin olive oil. Serve immediately.

Variations:

• Add Protein: You can add a protein like grilled chicken, sausage, or even a sprinkle of bacon bits for added flavor.
• Spice it Up: For more heat, try adding fresh chili or extra red pepper flakes.
• Vegan: Skip the Parmesan or use a plant-based cheese to make it fully vegan.

Substitutions for Dietary Needs:

• Gluten-Free: Use gluten-free pasta to make this dish suitable for those avoiding gluten.
• Low-Carb: Swap pasta for zucchini noodles or another vegetable-based noodle for a low-carb version.
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Tips:

• Use fresh, high-quality olive oil for the best flavor.
• Don’t overcook the broccoli; it should be tender but not mushy.
• Always save a little pasta cooking water to adjust the sauce’s consistency.

What to Expect:

This dish is simple yet flavorful, with the richness of the olive oil and the slight bitterness of the broccoli complementing the pasta. The garlic and onion add depth to the sauce, making it more satisfying.

Nutritional Information per Serving:

• Calories: 350-400 (depending on portion size and use of cheese)
• Carbs: 60g
• Protein: 10g
• Fat: 12g

I hope this guide has made making Pasta with Broccoli seem a little less daunting! Have you tried it before? Please, be honest, and let me know in the comment below, I like to hear feedback from a real person like you, so please, leave your honest comment.