Pasta With Broccoli (Print Version)
Tender pasta tossed with garlic-infused broccoli and creamy Parmesan sauce – a quick, satisfying Italian classic ready in 30 minutes.
# Ingredients:
→ Main Ingredients
01 -
1 or 2 heads of broccoli, depending on size
02 -
3 tablespoons of extra virgin olive oil
03 -
250 grams of pasta (e.g., Tagliatelle, approximately 2 1/2 cups)
04 -
20 grams of Parmesan cheese (1/4 cup)
05 -
Salt to taste
06 -
Black pepper to taste
→ Optional Additions
07 -
2 garlic cloves, sliced into rounds
08 -
Red chili pepper, to taste
# Steps to Follow:
01 -
Trim the tough lower stalk of the broccoli and divide into uniformly sized florets. Rinse under cold running water to remove impurities.
02 -
Boil a large pot of salted water and cook the broccoli for 10 minutes until softened.
03 -
Slice garlic into rounds and sauté in extra virgin olive oil over medium heat in a large skillet. Add red chili pepper if desired for additional heat.
04 -
Transfer the softened broccoli to the skillet and cook on low heat for about 10 minutes, breaking it into smaller pieces with a spatula. Season to taste with salt and black pepper.
05 -
In the same pot with the broccoli cooking water, boil the pasta. Follow the package instructions for al dente pasta but start testing the texture two minutes before the recommended time.
06 -
Blend half of the cooked broccoli with Parmesan cheese and 1-2 tablespoons of pasta cooking water until smooth. Adjust consistency as needed.
07 -
Drain the pasta slightly al dente, reserving half a cup of cooking water. Transfer the pasta to the skillet with the remaining broccoli. Add the blended broccoli sauce and reserved cooking water, tossing to combine.
08 -
Mix thoroughly and serve hot.
# Additional Notes:
01 -
Reuse the broccoli cooking water for boiling pasta to enhance flavor.
02 -
Test the pasta two minutes prior to the recommended cooking time to achieve the perfect al dente texture.