Broccoli pasta recipes made this last night Extract competitor data it was rfcipes huge hit! Broccoli pasta recipes the pasta and Broccoli pasta recipes it to Broccolj pot. I made your pasta with broccoli which was delicious. Incredible taste! Thank you. Privacy Policy. However doing these steps I think is how to not end up with extra water in the pan at the end.

Broccoli pasta recipes -

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All Recipes. Instant Pot. One Pot Meals. Lunch Dinner 30 Minutes or Less Pasta Broccoli. Jump to Recipe Video Print Rate.

Table of Contents Toggle. View more View less. Pin this recipe for later! With almost no prep involved and no fancy equipment needed, this simple 8-ingredient vegetarian pasta recipe comes together in a little under 30 minutes.

Healthy Pasta! Fresh broccoli, which is full of nutrients like fiber, vitamin C, vitamin K, and potassium makes the base of the sauce that coats this delicious pasta.

Leftovers For Lunch! How To Make Broccoli Pasta. Cook The Broccoli. Start The Sauce. Cook The Pasta. Finish The Dish. Garnish And Serve. Expert Tips Salt your broccoli water. Add plenty of salt to the broccoli cooking water.

This helps to infuse both the broccoli and pasta with flavor as they absorb some of the water. Cook to al dente. Overcooked pasta gets mushy and will fall apart when you toss it together with the mashed broccoli sauce.

The pasta needs to be tender but still firm to the bite. Save some of the water. The reserved broccoli water can be used for reheating the leftovers too by adding some moisture to the pasta and keeping it flavorful.

Cook Mode Prevent your screen from going dark. US Customary Metric. Bring a large pot of salted water to boil.

Add the broccoli and cook for 5 minutes. Transfer cooked broccoli to a bowl. Reserve ½ cup of broccoli water. Add the olive oil, garlic, red pepper flakes, salt, pepper, cooked broccoli and the reserved broccoli water to the skillet and cook for 10 minutes until you can easily mash the broccoli with a spoon.

In the same pot with broccoli water add the pasta and cook until al dente. Drain the pasta and add to the skillet with the broccoli mash along with the parmesan cheese. Stir everything together and add more pasta water if the sauce is too thick.

Taste for seasoning and adjust with salt and pepper as needed and serve garnished with additional parmesan cheese. Notes Salt your broccoli water. Leftovers will keep in the refrigerator for up to 5 days in an airtight container.

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Posted: 7 months ago. Posted: 11 months ago. Gerald M Calise. Posted: 1 year ago. Molly Anne saint Claire. I love your recipes and have your books! Welcome back Deb, you have been missed on your blog. I suspect many besides me clicked a lot of times to see if anything new was posted!

The only difference in my version is I never added lemon zest. But will give it a try with it. Just made this with our homegrown broccoli, and especially love that it calls for cooking the stems, my favorite part! I also added the silky broccoli leaves to use more of the plant, as I recently learned these are edible and delicious.

Thanks for another satisfying recipe! This recipe is delicious! Made it tonight and wanted to eat all of it! Did not have anchovies or capers, so made without either.

Used whole wheat rotini. So very good and easy. Not a surprise. I made double and there was probably 1. This is similar to the way my Croatian mother in law cooks broccoli! She boils it for ages and then slightly mashes it with really good olive oil, salt and pepper. She usually serves it room temperature.

I made this, reducing the water two two cups based on the command the fact I had closer to 7 ounces of pasta. It was… Fine? This broccoli was sort of neither here nor there? I started using Grana Padano instead of Parmesan. It is more pronounced in taste. So if you are looking for an alternative to Parmesan, I highly recommend this cheese!

Made this last night and it was a huge hit! I used slightly less than 3 full cups of water and it turned out perfect. I was a little worried it would be bland, but with the final addition of pepper, lemon juice, and parm it was delightful. The water was completely absorbed leaving soft broccoli and pasta for my two toddlers to devour.

Easy, simple and delicious dinner! I am enjoying this meatless meal on a Friday. I used white vermouth instead of the wine because we keep it in the fridge. I also used capers plus a splash of worscestershire sauce such instead of the anchovies.

I learned that worscestershire sauce can be subbed for anchovies from your caesar salad dressing recipe and find that sub quite handy because I often do not have anchovies on hand. The lemon zest, lemon juice, pepper flakes, capers, garlic, cheese and well cooked broccoli are indeed very nice with the pasta.

Thanks for the recipe! I spent a year studying in Italy back in the mists of time and my first real Italian friend as in a real live Italian person, not another foreign student!

cooked this for me the first time she invited me to her house. I love the idea of the anchovies and lemon in yours — will definitely try it this way too. I made this and it was absolutely delicious.

Only change I made was to use the capers instead of anchovies. Bonus was using only one pan! I will be making this many times. Made it tonight. Added the frozen first and let it cook for a few minutes before adding the fresh stuff.

I wish a different descriptor would become the new catchphrase. I made this last night and it was a huge hit! I sautéed some shrimp with olive oil and garlic and tossed them in for extra protein at the end.

It really was so easy and yummy— thanks, Deb! Probably great home cooks already understand some of these tricks, but for others of us ahem these simple recipes are the difference between trying something new and ordering take out again!

Made this tonight and it was very good. Good flavor! I took the note about the breadcrumbs and topped each dish with the breadcrumbs AND cheese—oh yeah! I think I would add a bit more broccoli next time … we like broccoli.

I imagine you could be creative and add other things —shrimp would be easy, and sausage is always popular in my house. But just as written—outstanding! I made it exactly as written and it turned out great.

Like others, not all of the water absorbed, so I had to drain a bit. It was still great, though! And we discovered that leftovers, cold, make a great pasta salad added some olive oil, some lemon juice, and some caper juice.

A rare disaster. I mistakenly used whole-wheat pasta, locally made blah blah blah, which completely fell apart in the process leaving a mushy mess. It was far too lemony too.

Next time will try some good basic Italian pasta, follow the recipe to a T, and perhaps sub caulifower for broccoli? I only had about 9 ounces 3 of broccoli in the pathetic crown they had at the store, and I used a squeeze of anchovy paste which is my new favorite ingredient.

I did use the recommended pasta but it cooked much faster than the recipe stated, though maybe because of the lack of broccoli.

Love this! I subbed in the pickled lemon that has been living rent free in my home instead of the anchovies and zest.

I made your pasta with broccoli which was delicious. Where did you purchase the fusilli corti shaped pasta? I made this with a vacuum-sealed package of potato gnocchi instead of pasta. I reduced the water to a bit over 1. Came out delicious and creamy without being mushy. Many thanks to everyone who suggested using less water!

My only note is that this recipe and method can be readily tweaked, if you think about which implements to use, to achieve al dente texture from less forgiving pasta while truly letting loose with the greens and allowing them to achieve a silkiness that is nearly indistinguishable from the pan sauce itself.

Home after 18 hours of airports and flights, wrecked from jet lag, with shopping out of the question and even take-out seeming a bridge too far…thoughts turned to pasta.

I recalled this recipe and remembered the bag of frozen broccoli awaiting its moment from March pandemic stocking-up. Made with rotini; for the anchovies I subbed capers and a little fish sauce, for the lemon we used our imaginations. Perfect: easy, fast, tasty, satisfying.

I did like her one-pot technique though. I was left with varying amounts of water in the pot but just uncovered it and boiled it off while adding in the parmesan. It made a delicious sauce. Both steps are listed in the recipe but may be easy to skip over.

However doing these steps I think is how to not end up with extra water in the pan at the end. I made this last night as a side to a chicken artichoke heart casserole there were no carbs in this casserole! I used GF pasta and it was so delicious.

I, too, had extra liquid at the end, so removed the lid, turned the burner off and let it sit. Turned out perfect and plenty of leftovers. I doubled it, using my big dutch oven 7.

I cut the water by 1C so 5C total in the doubled version. Came out perfectly. I doubled this and served it to my 4- and 7-year old, and they loved it so much that we had just enough left to put in their lunches for the next day. I was a bit short on broccoli for a double batch, so I added about half a pound of cauliflower.

Definitely going in the weeknight rotation! Oh my goodness — what an unexpectedly sublime dinner! Made this tonight with spectacular results. Loved the red pepper spice and kick from the lemon and wine. A keeper that we shall continue to repeat.

Thank you, Deb! This was good! Adding that med-high for the oil and garlic was too high on my stove and resulted in spattering all over. Medium heat would have been enough. Likely to make it again. Thanks Deb! We enjoyed this a lot! Contrary to some of the comments I found it to be quite flavorful and I even dialed down the garlic for personal preference.

Based on the comments, I did reduce the water to 2. There was still quite a bit of water so I let some of it simmer off.

I make this all the time vegetarian so capers instead of anchovies, otherwise as written. I used to make much more complicated versions but this has been my go-to since you published. As an Amazon Associate I earn from qualifying purchases.

Privacy Policy. More Broccoli. For a similar-but-not-exactly-the-same briny addition, replace the anchovies with 1 to 2 tablespoons of drained capers. Just add neither. Some pastas — and people sorry!

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I Made This I Have a Question Notify me of follow-up comments by email. All Comments I Made This! This looks amazing! Could I use thawed frozen broccoli? The organic from Costco is my go to.

Jessica Clare. Eve Stewart. Anita Wing. Have to say fusilli corti bucati is my absolute favorite pasta and I adore pasta. Debbie Avino. Susan Kilpatrick. Here for this! Sharon Gamsin. This is my favorite for mushy broccoli and pasta.

isharedisk 1. Thrift at Home. Plus 1 to what Yael wrote! Simple pleasures here at Smitten Kitchen.

This recioes one of my Broccoli pasta recipes emergency quick dinner ideas and 2-in-1 veg plus carb side dish. The broccoli Muscle recovery nutrition cooked with the pasta then stirred Broccolk with sauce to make it juicy and saucy. you want to hide a LOT of broccoli in something that everyone will love. Some kind of pasta — preferably short, but even long will work. Some kind of cheese — either parmesan or something that can melt into the sauce both is the best case scenario.

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The tastiest and easiest pasta recipe with broccoli! Delicious dinner! +2 broccoli recipes This post recipees contain affiliate links. Please rdcipes my disclosure policy. Brkccoli broccoli is sautéed in rich extra virgin olive Broccoli pasta recipes along with Broccili garlic and a pinch of red pepper flakes before being smashed into a delicious creamy sauce! This broccoli pasta is really something special! In some ways, it looks similar to my Arugula Walnut Pesto Pastabut the flavor profile is totally different and the sauce is not a pesto at all.