Description
This creamy and cheesy Broccoli Pasta recipe combines tender broccoli florets and stalks with perfectly cooked pasta, garlic sautéed in olive oil, and freshly grated Parmigiano Reggiano. Finished with a luscious sauce made from reserved pasta water and cheese, it offers a delightful, comforting meal perfect for a quick lunch or dinner. Optional toppings like pangrattato, extra parmesan, and red pepper flakes add crunch and extra flavor.
Ingredients
Scale
Main Ingredients
- 180 grams pasta (orecchiette recommended)
- 300 grams broccoli
- 2 garlic cloves
- 1 tablespoon extra virgin olive oil
- 40 grams freshly grated Parmigiano Reggiano cheese
- Salt and black pepper to taste
Optional Garnishes
- Pangrattato (toasted breadcrumbs)
- Extra Parmesan cheese
- Red pepper flakes
Instructions
- Prepare the Broccoli: Dice the broccoli into small florets and cut the stems into small cubes. Boil them in a large pot of salted water for about 8 minutes until fork tender.
- Sauté the Garlic: While the broccoli boils, dice the garlic cloves finely and sauté them in a large pan or skillet over low heat using the olive oil to gently infuse the oil with garlic flavor.
- Add Broccoli to Pan: Drain the broccoli, reserving some cooking water, then add the broccoli to the pan with the garlic. Add a ladle of the reserved broccoli cooking water and stir through.
- Cook the Pasta: Cook the pasta in the same boiling broccoli water until a few minutes before the package’s recommended time, so it’s slightly undercooked. Drain the pasta, reserving some pasta cooking water before draining completely.
- Combine Pasta and Broccoli: Add the drained pasta to the pan with broccoli and garlic. Add freshly grated Parmigiano Reggiano cheese along with a ladle of reserved pasta water. Stir for several minutes over medium heat to finish cooking the pasta to al dente and create a creamy sauce. Add more pasta water as needed to reach desired consistency.
- Serve and Garnish: Serve the broccoli pasta with optional pangrattato, extra parmesan cheese, red pepper flakes, and a drizzle of olive oil. Enjoy your creamy, cheesy broccoli pasta!
Notes
- Save some pasta cooking water before draining to help make a creamy sauce and to adjust the pasta’s texture.
- If pangrattato is unavailable, toasted breadcrumbs or crushed nuts can add a similar crunchy texture.
- Use freshly grated Parmigiano Reggiano for the best flavor and melting quality.
- Adjust garlic amount based on preference for flavor intensity.
- Pasta cooking time may vary slightly depending on brand—check for al dente texture.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 7 g
- Protein: 17 g
- Cholesterol: 10 mg
