This spaghetti with broccoli, arugula and pecorino is a straightforward dish but so comforting and flavorful. It’s prepared in solely half-hour and excellent for weeknight dinners!
I’m all concerning the pasta recipes and I received this recipe for spaghetti with broccoli, arugula and pecorino from a buddy and the fantastic thing about it lies in its simplicity! It’s an important instance of how utilizing only some flavorful elements is one of the simplest ways to make it Italian.
Broccoli and spaghetti are each cooked al dente then tossed with a garlic olive sauce with a couple of dashes of crimson pepper to maintain it energetic! It’s completed with peppery arugula and earthy, salty pecorino cheese.
Should you love the broccoli and pasta combo in meals, pancetta broccoli pasta, tacky broccoli pasta bake and pasta with broccoli rabe are all ones you’ll need to attempt!
Why I Love This Recipe
- Flavorful: I’ll admit I used to be skeptical of how a lot I would really like this dish, however broccoli and pecorino pasta is so contemporary with a pointy style that even broccoli haters will prefer it!
- Straightforward recipe to make: Should you can boil water, you can also make this fast weeknight dinner! It’s simple, requires no oven and is prepared in half-hour with easy elements.
Ingredient Notes
- Broccoli: I used one small head of contemporary broccoli reduce into florets. Frozen broccoli would possibly work however will prepare dinner faster.
- Olive oil: I want a lightweight olive oil for sauteing however you should use what you’ve available.
- Garlic: Freshly minced garlic will style finest as this dish has so few elements each is impactful to the flavour.
- Crimson pepper flakes: I used one sprint of sizzling pepper flakes, however use as much as two in case you prefer it spicy.
- Arugula: Additionally known as rocket, this peppery lettuce provides plenty of taste.
- Pecorino cheese: Pecorino cheese has a pointy taste that works effectively on this spaghetti with broccoli.
- Salt: Only a pinch or two.
- Spaghetti: I haven’t examined this Italian broccoli pasta with different noodles however it could in all probability work, simply prepare dinner the al dente pasta no matter you select to make use of.
Tips on how to Make Spaghetti with Broccoli, Arugula and Pecorino
In a big pot of salted water, boil broccoli al dente, then take away and add the pasta to prepare dinner in the identical water till al dente. Drain, however reserve a few of the pasta water.
In a big pan on the stovetop over medium warmth add the olive oil then add the garlic and sizzling pepper flakes and saute. Add the reserved cooked broccoli, cooked pasta some reserved pasta water then prepare dinner on excessive warmth.
Add the pecorino and arugula to the pasta broccoli, toss to mix and saute on medium warmth. Style and regulate salt as wanted. Sprinkle with extra chopped arugula and Pecorino and serve instantly.
ideas and variations
- Boil water as soon as, use twice. Don’t discard it! On this Italian broccoli pasta, the water is used to prepare dinner each the broccoli and pasta. It is going to prevent from washing yet one more dish.
- Cauliflower: This cruciferous vegetable is a straightforward substitute for broccoli.
- Protein: As is that this vegetarian dish makes an important facet dish or predominant meal. You may add cooked shrimp, rooster or sausage if you want.
- Parmigiano: I’ll admit I used to be not a giant pecorino fan, however as time as gone on I’ve discovered to take pleasure in it, and the sharpness of the pecorino works on this broccoli spaghetti. Parmesan cheese will work however you might want so as to add extra salt.
- Shiny taste: End the dish with some lemon zest for vibrant taste.
- Creamier: In order for you extra of a pasta con broccoli dish, prepare dinner your broccoli till it’s smooth then mash it into the olive oil sauce.
Storage
In case you have leftovers of this spaghetti with broccoli, retailer it in an hermetic container within the fridge for as much as 4-5 days. Reheat coated with a splash of water on the range or within the microwave. I don’t suggest freezing the leftovers.
Extra Easy Pasta Recipes with Veggies
So I feel this pasta dish is the proper pasta dish for Broccoli season. In a few months we are able to look ahead to all of the superb veggies that Spring and Summer season have to supply together with the hotter climate! Buon Appetito!
- 1 small broccoli reduce into florets (smaller items if you want)
- ¼ cup olive oil (extra in case you like)
- 1 – 2 cloves garlic (minced)
- 1-2 dashes sizzling pepper flakes (or to style)
- ½ cup arugula (rocket / rucola) chopped
- 2-3 tablespoons Pecorino cheese (extra if desired)
- 1-2 pinches salt (or to style)
- 3 cups cooked spaghetti
TOPPING
- 2-3 tablespoons chopped contemporary arugula (kind of)
- 2-3 tablespoons freshly grated Pecorino
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In a big pot of salted boiling water prepare dinner broccoli al dente, take away from the pot and add the pasta to prepare dinner in the identical water till al dente.
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In a big pan add the olive oil, garlic and sizzling pepper flakes sauté 1-2 minutes, add the broccoli, cooked pasta and 2-3 tablespoons pasta water, prepare dinner on excessive warmth, for roughly 1 minute. Add the pecorino and arugula, toss and saute on medium warmth for 30-60 seconds, style for salt*.
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Serve instantly, sprinkle with extra chopped arugula and Pecorino if desired. Take pleasure in!
*Pecorino could be salty so style earlier than including additional.
Rule of thumb is 2 ounces / 57 grams of dry pasta per individual. Though you could possibly enhance to 2 1/2 ounces / 75 grams. This may yield roughly 1 1/4 – 1 3/4 cups cooked.
Storage
In case you have leftovers of this spaghetti with broccoli, retailer it in an hermetic container within the fridge for as much as 4-5 days. Reheat coated with a splash of water on the range or within the microwave. I don’t suggest freezing the leftovers.
Energy: 361kcal | Carbohydrates: 43g | Protein: 12g | Fats: 16g | Saturated Fats: 3g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 10g | Ldl cholesterol: 5mg | Sodium: 215mg | Potassium: 575mg | Fiber: 6g | Sugar: 3g | Vitamin A: 1277IU | Vitamin C: 137mg | Calcium: 150mg | Iron: 3mg | Phosphorus: 206mg
Up to date from March 29, 2016.
