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Pasta with Broccoli Recipe

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Pasta with Broccoli Recipe

Ever had one of those days when you’re staring at a head of broccoli in your fridge, wondering how to transform it into something extraordinary? Well, let me introduce you to pasta con i broccoli, a classic Italian dish that’s about to become your new weeknight favorite. As someone who’s spent countless hours perfecting this recipe, I can tell you it’s the perfect balance of comfort and nutrition.

Pasta with Broccoli Recipe
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Pasta with Broccoli Recipe

Recipe by Fation
Servings

4

servings

Ingredients

  • 11 oz short pasta (about 3 cups)

  • 1.3 lbs broccoli (about 2 medium heads)

  • 1 garlic clove

  • 1 fresh chili pepper

  • 8 anchovy fillets

  • 7 tablespoons extra virgin olive oil, divided

  • Salt to taste

  • 1 cup freshly grated Parmigiano Reggiano

Directions

  • Fill your largest pot with water and add a generous pinch of salt – we want it as salty as the sea! While waiting for it to boil, prep your broccoli: wash thoroughly and cut into even-sized florets about 1-1.5 inches each. Pro tip: don’t toss those stems! Peel and slice them into rounds – they’re packed with flavor.
  • Once your water is boiling, drop in those broccoli florets. We’re looking for bright green and just tender – about 3-4 minutes. Here’s the trick: scoop out half the broccoli and plunge it into ice water. This stops the cooking and keeps that gorgeous green color. Keep that broccoli water boiling – it’s liquid gold for our pasta!
  • Take those ice-bathed broccoli pieces and toss them in a blender with 3 tablespoons olive oil. Blend until you get a smooth, vibrant green cream. If it’s too thick, add a splash of that precious broccoli water. Season with salt and set aside – this is going to be the backbone of our sauce.
  • Now for the flavor base: heat 4 tablespoons olive oil in your largest pan over medium-low heat. Add finely chopped garlic and chili. Let them sizzle gently – we want to infuse the oil, not burn the garlic! When you can smell that gorgeous aroma (about 2 minutes), add your anchovy fillets. Watch them melt into the oil, using your wooden spoon to help them along.
  • Drop your pasta into the still-boiling broccoli water. While it cooks, add those remaining broccoli florets to your anchovy-garlic oil. Let them get friendly with the flavors, tossing occasionally. They should stay bright green but get slightly caramelized on the edges.
  • When your pasta is about 1 minute shy of al dente (check the package instructions and subtract 1 minute), use a slotted spoon to transfer it directly into the pan with the broccoli. Don’t worry about a little water coming along – that starchy goodness will help create our sauce. Toss everything together over medium heat for about a minute.
  • Here’s where it all comes together: turn off the heat and stir in your broccoli cream. If it seems too thick, add a splash of pasta water – you want a sauce that coats each piece of pasta perfectly. Finish with a generous handful (about 1 cup) of freshly grated Parmigiano Reggiano, a drizzle of your best olive oil, and toss until every bit of pasta is coated in that creamy, green sauce.

Notes

  •  #ShareASale

Extra Tips

  • Keep at least 1 cup of pasta water before draining – it’s your secret weapon for the perfect sauce consistency
  • Let the anchovy fillets completely dissolve – they add depth, not fishiness
  • For extra kick, try using ‘nduja instead of chili
  • Works beautifully with any short pasta – orecchiette and fusilli are personal favorites
  • Leftover broccoli cream can be stored in an airtight container for 2 days and used as a spread or sauce
  • For texture contrast, top with ½ cup toasted garlicky breadcrumbs
  • Look for bright green, firm broccoli heads with tight florets for the best results
  • To get 1 cup of grated Parmigiano Reggiano, you’ll need about a 4-oz chunk

How do you make pasta more interesting? This recipe makes pasta interesting by:

  • Creating two textures of broccoli (creamy sauce and tender florets)
  • Adding depth with anchovies that melt into the oil
  • Using the starchy pasta water to create a silky sauce
  • Including chili for heat and garlic for flavor
  • Finishing with high-quality Parmigiano Reggiano
  • Optional addition of toasted breadcrumbs for crunch

FAQS

Can you cook pasta in broccoli water?

Yes! The recipe specifically calls for cooking the pasta in the same water used to cook the broccoli. This water is described as “liquid gold” because it contains nutrients and flavor from the broccoli that enriches the pasta.

Should you boil broccoli for pasta?

Yes, but briefly. The recipe calls for boiling broccoli for just 3-4 minutes until bright green and tender-crisp. Half is then shocked in ice water for the cream sauce, while the other half gets further cooking in the pan with oil and aromatics.

Can I boil broccoli and pasta at the same time?

While you could, the recipe recommends cooking them separately. Boil the broccoli first, then use the same water for the pasta. This gives better control over the cooking of each ingredient and allows for the ice-bath step for half the broccoli.

Is broccoli better cooked or boiled?

According to the recipe, both methods serve different purposes:

  • Boiling: Used briefly (3-4 minutes) to tenderize and maintain bright green color, especially for the cream sauce
  • Cooking in pan: Provides caramelization and allows the florets to absorb flavors from the garlic, chili, and anchovy oil

Credits to soniaperonaci for this recipe.

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