Description
A creamy and delicious Broccoli Pasta recipe featuring tender broccoli florets cooked with garlic, tossed with orecchiette pasta, Parmigiano Reggiano cheese, and finished with a flavorful, creamy sauce. Perfect for a quick and satisfying meal.
Ingredients
Scale
Pasta and Vegetables
- 180 grams orecchiette pasta
- 300 grams broccoli (florets and stems diced)
Flavorings
- 2 garlic cloves, diced
- 1 tablespoon extra virgin olive oil
- Salt, to taste
- Black pepper, to taste
Cheese and Garnish
- 40 grams freshly grated Parmigiano Reggiano cheese
- Pangrattato (toasted breadcrumbs), for garnish (optional)
- Extra Parmigiano Reggiano cheese, for garnish
- Red pepper flakes, for garnish (optional)
Instructions
- Prepare the broccoli: Dice broccoli into small florets and finely chop stems. Boil them in a large pot of salted water for 8 minutes or until fork tender.
- Sauté garlic: While broccoli cooks, dice garlic cloves and sauté them in a large pan or skillet with olive oil over low heat until fragrant and lightly golden.
- Add broccoli to pan: Drain broccoli with a ladle of cooking water and add to the garlic in the pan. Stir to combine.
- Cook pasta: Using the same boiling water, cook pasta until just a few minutes short of package instructions (al dente). Save some pasta water before draining.
- Combine pasta and broccoli: Add drained pasta to the pan with broccoli and garlic. Stir gently to combine.
- Make creamy sauce: Add freshly grated Parmigiano Reggiano along with a ladle of reserved pasta water. Stir over medium heat for a few minutes, adding more pasta water as needed to achieve a creamy consistency, and finish cooking pasta to desired tenderness.
- Serve: Plate the pasta and garnish with pangrattato, extra Parmesan cheese, a drizzle of olive oil, and red pepper flakes if desired. Enjoy your creamy, cheesy broccoli pasta!
Notes
- Using the pasta cooking water helps create a smooth, creamy sauce without adding cream.
- If you prefer a gluten-free option, substitute gluten-free pasta for orecchiette.
- For extra flavor, lightly toast the pangrattato with olive oil and garlic before sprinkling on top.
- Adjust the amount of Parmigiano Reggiano to your taste; it adds saltiness and depth.
- Red pepper flakes add a nice heat contrast but are optional.
- Use fresh broccoli for best texture; frozen broccoli may become mushy when boiled.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 6 g
- Protein: 18 g
- Cholesterol: 15 mg
