Classic Pasta & Broccoli
Quick and easy, simple and cheesy, creamy pasta and broccoli was a staple weeknight meal growing up, and it still is. It comes together in 20 minutes and is the perfectly delicious comforting meatless meal.
Ingredients
- 1 head of broccoli
- 1 pound of short pasta
- 1/2 cup of extra virgin olive oil
- 5 cloves of garlic, minced
- 3/4 cup of freshly grated Pecorino Romano
- 1 teaspoon of crushed red pepper
- 2 cups of pasta water
- 1 lemon, quartered
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil with the quartered lemon. Remove and discard the stump of the broccoli and cut the broccoli into florets. Add the florets to the boiling water and cook for about 8-10 minutes until very tender. Remove broccoli with a slotted spoon or mesh strainer and set aside to cool. Do not discard the water. You will use that to cook the pasta.
- Meanwhile, in a large sauté pan over medium heat, sauté the garlic in the extra virgin olive oil. Add a tablespoon of water to keep the garlic from burning. Once the garlic turns golden, add the crushed red pepper and simmer while stirring for another minute.
- Once the broccoli is cool, chop it up – it should be very easy to chop up because it is tender. Add the broccoli to the pan with the garlic, oil and red pepper, and continue to sauté it.
- Cook the pasta in the broccoli water until it’s one minute less than al dente.
- Add one cup of reserved pasta water to the pan to make the broccoli sauce. Keep it on simmer and if you like, mash the broccoli up with a potato masher or with a wooden spoon against the sides of the pan for a creamier sauce.
- Once the pasta is almost to al dente, with the mesh strainer add to the pan with the broccoli and stir frequently. Remove the pan from the heat and add the pecorino cheese to well to coat.
- Taste the pasta and adjust for salt and pepper as necessary. If needed, add additional reserve pasta water for a looser consistency. Serve immediately with more grated cheese, crushed red pepper, and a drizzle of extra-virgin olive oil.
