Pasta with Broccoli

A hearty and comforting pasta dish where broccoli is cooked until tender and blended into a creamy sauce. A simple family favorite that brings out the sweet and earthy flavor of fresh broccoli.

Portata first course

Cucina napoletana

Keyword pasta with broccoli, broccoli pasta, comfort food, vegetarian pasta, Italian pasta recipe, easy pasta dish

Preparazione 15

Cottura 25

Tempo totale 40

Calories 420kcal

Ingredienti

500 g broccoli
320 g pasta mezzi tubetti, ditalini, or mixed pasta
3 tbsp extra virgin olive oil
2 garlic cloves
2 anchovy fillets optional
50 g grated Parmigiano Reggiano
Fresh parsley chopped
Salt to taste
Black pepper to taste

Istruzioni

Wash the broccoli and cut it into small florets. Peel and chop the tender part of the stems.
Bring a large pot of salted water to a boil and cook the broccoli for about 8–10 minutes until tender.
Remove the broccoli with a slotted spoon, reserving the cooking water.
Heat the olive oil in a large pan and lightly brown the garlic.
Add the anchovies, if using, and stir until dissolved.
Add the broccoli and cook for 5 minutes, mashing part of it with a fork to create a creamy sauce.
Cook the pasta in the reserved broccoli water until al dente.
Reserve a cup of cooking water and drain the pasta.
Add the pasta to the pan and toss with the broccoli, adding cooking water as needed.
Stir in the grated Parmigiano, black pepper, and chopped parsley.
Serve immediately.

Note

For a more traditional touch, finish with toasted breadcrumbs instead of cheese. A pinch of chili pepper can also be added for extra flavor.