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 in regards to the pasta recipes and I obtained this recipe for spaghetti with broccoli, arugula and pecorino from a pal and the fantastic thing about it lies in its simplicity! It’s a fantastic instance of how utilizing only some flavorful substances 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 just a few dashes of pink pepper to maintain it energetic! It’s completed with peppery arugula and earthy, salty pecorino cheese.
In case you love the broccoli and pasta combo in meals, pancetta broccoli pasta, cheesy broccoli pasta bake and pasta with broccoli rabe are all ones you’ll need to strive!
Why I Love This Recipe
- Flavorful: I’ll admit I used to be skeptical of how a lot I would love this dish, however broccoli and pecorino pasta is so recent with a pointy style that even broccoli haters will prefer it!
- Straightforward recipe to make: In case you can boil water, you may make this fast weeknight dinner! It’s simple, requires no oven and is prepared in half-hour with easy substances.
Ingredient Notes
- Broccoli: I used one small head of recent broccoli reduce into florets. Frozen broccoli may work however will prepare dinner faster.
- Olive oil: I favor a light-weight olive oil for sauteing however you should utilize what you’ve readily available.
- Garlic: Freshly minced garlic will style finest as this dish has so few substances each is impactful to the flavour.
- Pink pepper flakes: I used one sprint of scorching pepper flakes, however use as much as two for those who prefer it spicy.
- Arugula: Additionally known as rocket, this peppery lettuce provides loads of taste.
- Pecorino cheese: Pecorino cheese has a pointy taste that works nicely 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.
The best way 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 number of the pasta water.
In a big pan on the stovetop over medium warmth add the olive oil then add the garlic and scorching 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 alter salt as wanted. Sprinkle with extra chopped arugula and Pecorino and serve instantly.
suggestions 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 would prevent from washing one more dish.
- Cauliflower: This cruciferous vegetable is a straightforward substitute for broccoli.
- Protein: As is that this vegetarian dish makes a fantastic facet dish or major 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 realized 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.
- Brilliant taste: End the dish with some lemon zest for brilliant taste.
- Creamier: In order for you extra of a pasta con broccoli dish, prepare dinner your broccoli till it’s mushy then mash it into the olive oil sauce.
Storage
When 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 lined with a splash of water on the range or within the microwave. I don’t advocate freezing the leftovers.
Extra Easy Pasta Recipes with Veggies
So I believe this pasta dish is the right pasta dish for Broccoli season. In a few months we are able to stay up for all of the wonderful 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 for those who like)
- 1 – 2 cloves garlic (minced)
- 1-2 dashes scorching 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 recent 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 scorching 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. Get pleasure from!
*Pecorino might be salty so style earlier than including further.
Rule of thumb is 2 ounces / 57 grams of dry pasta per individual. Though you might improve to 2 1/2 ounces / 75 grams. It will yield roughly 1 1/4 – 1 3/4 cups cooked.
Storage
When 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 lined with a splash of water on the range or within the microwave. I don’t advocate 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.
