Parmesan Broccoli Pasta

    Parmesan Broccoli Pasta

    (143)
    4saves
    35min


    138 people made this

    About this recipe: A delicious and super-easy dish to make. Pasta is tossed with sauteed garlic and broccoli, then topped with grated Parmesan cheese. Serve as a side or as a main course.

    Ingredients
    Serves: 12 

    • 3 heads fresh broccoli, cut into florets
    • 125ml olive oil
    • 3 cloves garlic, finely chopped
    • 675g dry pasta, any shape you prefer
    • 1 teaspoon salt
    • 1 teaspoon crushed chillies
    • 2 tablespoons grated Parmesan cheese

    Method
    Prep:10min  ›  Cook:25min  ›  Ready in:35min 

    1. In a large pot of boiling water, blanch broccoli for about 5 minutes. Drain and set aside.
    2. Heat olive oil in a large frying pan over medium heat. Saute garlic until lightly golden, being careful not to burn it. Add the broccoli. Saute, stirring occasionally, for about 10 minutes. Broccoli should be tender yet crisp to the bite.
    3. Meanwhile, cook pasta in a large pot of boiling salted water for 8 to 10 minutes or until al dente. Drain and place in a large serving bowl. Toss with the broccoli and season with salt and crushed chillies. Serve with Parmesan cheese.
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    Reviews & ratings
    Average global rating:
    (143)

    Reviews in English (143)

    by
    152

    This is a very good dish if you make it the right way. I think other members have commented on this, but i'll reiterate. You have to put (depending on how much you make, I usually make it with 2 bags of cavatellis) about a regular coffee mug size amount of the salted pasta water into the broccoli pan, then drain the pasta, then put the pasta into the pan with the broccoli and let it cook for a few more minutes. I guarantee this will make it taste a whole lot better, since when the cavatelli's cook in the broccoli for a bit they soak up the flavor. Hope this helps!  -  31 Jan 2007  (Review from Allrecipes US | Canada)

    by
    108

    I agree with majority.. Bland... secret is salt. This is an old Italian dish called Aglio e Olio. This was what they made when pantry was bare and on Fridays when Catholics couldn't eat meat. My Italians friends told me you have to add at least 1/4 cup of salt in pasta water to infuse it into pasta.. and believe me you would never know that's how much you put in but the flavor will be there and most of that is going done the drain with our water. Other than that it was tasty. I decreased the red pepper flakes to 1/4 tsp and put in with garlic and oil to get the full effect of the pepper.  -  23 Jun 2004  (Review from Allrecipes US | Canada)

    by
    70

    Yum--the flavors I grew up with! With no heavy sauces or seasonings, this is simple, fresh and just plain delicious. I didn't measure, just used "a little of this and a little of that" to suit my tastes. While I served this with roast chicken, I could have eaten this all by itself.  -  07 Nov 2008  (Review from Allrecipes US | Canada)

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