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Pasta with broccoli

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Pasta with broccoli

Pasta with broccoli

Broccoli is parboiled, most of it breaks down in garlic oil into a cream, and reserved florets return intact around fresh troccoli.

40 min · Difficulty ●○○○○ · 1videos

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Dishes in this family

Each dish keeps its own guide; compare the ingredient and preparation differences here.

Orecchiette con le cime di rapaA Puglian home dish where orecchiette are tossed with a soffritto of anchovy and garlic and blanched cime di rapa (a bitter green similar to rapini). Styles diverge on whether the pasta is handmade or dried, whether breadcrumbs stand in for cheese to add crunch, and whether tomato paste is added for sweetness.Read this dish →Pasta primaveraPenne is paired with zucchini, yellow squash, asparagus, tomatoes, and peas, then lightly bound with pecorino, lemon, and basil.Read this dish →Zucchini pastaWrung-out zucchini cooks with shallot for about 20 minutes, then joins spaghetti, pecorino, lemon, basil, and mint.Read this dish →Asparagus PastaFusilli with softened sliced stalks as the cream and tips added late for texture.Read this dish →Artichoke PastaMeatless fusilli with sliced and puréed artichokes, mint and black pepper.Read this dish →Pumpkin PastaFarfalle with diced pumpkin, pancetta and a portion blended with ricotta.Read this dish →Sweet Corn SpaghettiSpaghetti with most of the sweet corn blended into a cream and the remaining kernels kept for sweetness and texture.Read this dish →

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Cook this pasta on video

Watch the creators’ original videos for the method and finish.

Fabio僕が一番愛したワンパンパスタ！【ブロッコリーのパスタ】最高のイタリア料理を召し上がれWatch on YouTube ↗

Meet the dish

An Italian vegetable pasta that turns broccoli stems and florets into sauce

Broccoli is the sauce rather than a garnish: most of it breaks down over about 20 minutes. Fresh troccoli cooks in the same vegetable water, while reserved florets return at the end to create two textures from one ingredient.

Pasta shapes to use

  • Fresh troccoli, with angular strands that hold the thick vegetable sauce

Key ingredients

  • Broccoli
  • Fresh troccoli
  • Garlic
  • Extra-virgin olive oil
  • Black pepper

Follow the cooking scenes

  1. Pasta with broccoli: Parboiling broccoli.

    Step 1: Parboil broccoli for ten minutes

    Separate the broccoli into florets and boil in salted water for about ten minutes, until a fork enters easily. Lift it out and reserve the water for pasta; hold back a few attractive florets for finishing.

  2. Pasta with broccoli: Breaking down broccoli in garlic oil.

    Step 2: Break it down in garlic oil

    Flavor olive oil with garlic in a skillet and add most of the broccoli. Cook for about 20 minutes with additions of broccoli water, pressing stems and florets into a thick green cream.

  3. Pasta with broccoli: Boil pasta in the broccoli water.

    Step 3: Boil pasta in the broccoli water

    Cook fresh troccoli in the reserved water and transfer it al dente to the green sauce. Toss firmly for about one minute with a splash of water, return the whole florets, and finish with pepper and raw olive oil.

What to watch for

  • Use the broccoli water for both pasta and sauce. Because its salt and vegetable flavor concentrate, season cautiously at the end.
  • Reserve a few florets rather than crushing everything. The dish gains contrast between creamy sauce and intact broccoli from the same vegetable.

What sets it apart

Broccoli itself, broken down slowly and paired with intact florets, defines the sauce without relying on cheese or chili.