Pasta Broccoli
This simple and healthy pasta broccoli combines tender spaghetti with fresh broccoli, garlic, and extra virgin olive oil for a satisfying meal.
Equipment
- Large Pot
- Frying Pan
Ingredients
- 1 head broccoli fresh or organic
- 300 grams spaghetti about 150 grams per person
- 2 cloves garlic fresh
- extra virgin olive oil to taste
- grated pecorino cheese or parmesan if preferred
- rock salt for seasoning the water
- pepper freshly ground, to taste
Instructions
- Trim the end of the broccoli stem and separate the florets from the stalk. Cut the stalk into smaller pieces.
- Bring about 5 liters of water to a boil in a large pot and add a tablespoon of rock salt. Cook the broccoli for about 5 minutes until tender but still crunchy.
- In a medium frying pan over low heat, add extra virgin olive oil. Crush the garlic cloves and add them to the oil, letting them simmer until lightly browned. Add 1 to 2 tablespoons of water to prevent burning.
- Transfer the cooked broccoli to the pan with garlic and oil. Crush some of the broccoli with the back of a spoon for texture.
- Return the pot of water to a boil. Add spaghetti and cook according to package instructions until al dente. Drain the pasta and add it to the pan with the broccoli mixture.
- Add salt and pepper to taste, then pour in about half a cup of reserved pasta water and mix well.
- Stir in grated pecorino cheese until melted and well combined.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave.