Pasta Med Broccoli?

Pasta Med Broccoli
Broccoli Garlic Pasta – This easy-to-make broccoli garlic pasta is so tasty, your family will beg for seconds. Quick to make so it’s perfect for this busy season. If you aren’t a big fan of garlic, you may want to use half the amount called for in the recipe.

1 lb fresh broccoli florets cut into bite-size pieces (see NOTES) 8 oz penne or any tubular pasta 1/4 cup olive oil 2 tbs grated Parmesan or Romano cheese 4 cloves garlic minced 1/2 cup shredded Parmesan 1 cup reserved pasta water 1/8 tsp crushed red pepper Salt and pepper to taste

Cook pasta according to package directions; reserve 1 cup of the pasta water. Heat the olive oil in a large, deep skillet. Add the broccoli and garlic and stir fry until broccoli is bright green. Place the cooked pasta in the pan then add the grated cheese; toss to combine. Add the reserved pasta water and stir. Top with the shredded Parmesan.

Frozen florets may be substituted, but thaw them first. Serving: 1 g | Calories: 433 kcal | Carbohydrates: 51 g | Protein: 16 g | Fat: 19 g | Saturated Fat: 5 g | Cholesterol: 11 mg | Sodium: 284 mg | Potassium: 508 mg | Fiber: 5 g | Sugar: 4 g | Vitamin A: 845 IU | Vitamin C: 102.1 mg | Calcium: 246 mg | Iron: 1.8 mg *Post may contain affiliate links

How do you make pasta with Broccoli?

Flavoring the broccoli sauce –

  • Anchovies – So good! Anchovies are definitely an acquired taste, but really add a special body to the pasta broccoli. If you would like to try it, start with 2 anchovies minced and sauteed in the olive oil with garlic. Work your way up from there, any time you remake the recipe – anchovy paste can also be used.
  • Pancetta – Pancetta will add a nice kick and is a good way to start off the dish. Just keep in mind it will definitely alter and compete with the broccoli flavor.
  • Garlic – One of the biggest differences between Italian food in Italy vs the New York area are the amounts of garlic used. Often in Italy one or two whole cloves will be smashed and lightly sauteed in olive oil before being removed. The garlic gently flavors the oil. If you don’t like a lot of garlic do it that way, or use a lot like we do here in New York. Totally a matter of preference!
  • Cheese – Pecorino and parmigiano reggiano are both excellent in this pasta broccoli recipe. Pecorino is saltier. With parmigiano you might need to add a little bit more extra salt before serving.
  • Chili flakes – Add the crushed red pepper flakes to the oil when sauteing the garlic. A ½ tsp is a good amount for a moderate kick. Alternatively, just serve it on the side like shown in the pic directly above.
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In this shot above the broccoli pasta was made with casarecce and the broccoli was not cooked as long. There are many ways to do things! Use this recipe as a general guide – if you don’t like the idea of super soft broccoli, just cook it for a few minutes less. More simple comforting pasta recipes

  • Pasta e lenticchie
  • Linguine aglio e olio
  • Bucatini cacio e pepe
  • Pasta e ceci
  • Pasta fagioli

If you’ve enjoyed this pasta with broccoli recipe or any recipe on this site, we want to know so tell us in the comments below.

What dishes go well with Broccoli?

  • Creamy Tomato Soup. One of the oldest dishes in history still tastes fresh and is a popular meal starter.
  • Herbed Dinner Rolls. Every culture in the world has some form of bread.
  • Sautéed Bell Pepper Salad.
  • Sautéed Mushrooms.
  • Grilled Cream Corn.
  • Roasted Sweet Potatoes.
  • Fruit Salad.

How to make pasta con Broccoli?

  • Bring a large pot of water to a boil.
  • Add pasta. Prepare until ¾ done and strain.
  • Reduce heat to medium low and add butter,half and half,tomato sauce,minced garlic,red pepper, broccoli,and mushrooms.
  • Boil until noodles and vegetables are tender and sauce thickens – about 4 minutes.
  • Remove from heat and toss with parmesan.
  • Salt and pepper to taste.

What is good substitute for Broccoli?

  • Spinach. If you are looking to increase your greens in your daily diet,spinach makes a great substitute for broccoli.
  • Green Cabbage. Green cabbage tastes delicious and gets a crispy texture when stir-fried.
  • Brussels Sprouts. Roasted brussels sprouts with garlic and olive oil make an excellent side dish if you cannot stand broccoli.
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