Pasta & Broccoli Recipe
This classic pasta con broccoli is one of my favorite recipes to make when I’m short on time but want something that’s both comforting and healthy. Tender broccoli florets transform into a rich and creamy sauce with just a little bit of olive oil, pasta water and grated cheese. It’s a delicious old-school Italian recipe that only needs five simple ingredients and can be on the table in under 20 minutes!
Ingredients
- 1 large head broccoli
- 1/2 lb short shaped pasta
- 1/4 cup extra virgin olive oil
- 3 cloves garlic
- kosher salt
- freshly cracked black pepper
- 1/4 cup Pecorino Romano (very finely grated
Instructions
- 1
Bring a large pot of well-salted water to a boil.
- 2
Cut the broccoli into small florets and peel the tough outer layer from the stem, then slice the stem into bite-sized pieces.
- 3
Add the broccoli to the boiling water and cook until very soft and easily pierced with a knife, about 5-7 minutes. Use a slotted spoon to transfer the broccoli to a bowl, leaving the water in the pot. Bring the water back to a boil.
- 4
Add the pasta to the same pot and cook according to the package directions until al dente.
- 5
While the pasta cooks, heat the olive oil in a large, wide skillet over medium-low heat. Add the garlic and a pinch of salt and cook gently until fragrant, about 1-2 minutes.
- 6
Add the cooked broccoli to the skillet and season generously with salt and black pepper.
- 7
Use a wooden spoon to mash the broccoli into the oil, leaving a few small chunks for texture. Cook for a few minutes until the broccoli is well coated and looks saucy, adding a splash of pasta water as needed.
- 8
When the pasta is just shy of al dente, transfer it directly to the skillet along with about ½ cup of pasta water. Stir well and cook over medium heat, adding more pasta water as needed, until the sauce coats the pasta and looks loose and creamy.
- 9
Lower the heat and add the grated Pecorino Romano. Stir continuously until the cheese melts and emulsifies into the sauce. Taste and adjust with more salt and black pepper as needed.
- 10
Serve immediately with more Pecorino Romano and black pepper on top.