For those in a hurry, here’s a quick way to prepare lunch: serve this pasta with broccoli and potatoes. It’s a hearty and nutritious first course that can almost be considered a one-pot meal. But the really convenient thing is that the vegetables cook with the pasta, then everything is drained together, cheese is added which melts, and it’s served. Really good and delicate and you only dirty one pot. If you are interested in other recipes like this (with vegetables that cook with pasta) I’ll leave some links below:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for Pasta with Broccoli and Potatoes
- 11 oz short pasta (your choice of shape)
- 2 medium potatoes (about 10.5 oz; weighed with skin)
- 1 broccoli (about 10.5 oz, net of waste)
- 3.5 oz scamorza cheese (mild)
- extra virgin olive oil
- salt
- black pepper
Tools
- 1 Pot
- Grater with large holes
Preparing Pasta with Broccoli and Potatoes
Wash the potatoes, peel them, wash again, and cut them into medium-sized cubes.
Remove the leaves from the broccoli, wash it, and cut it into florets (cut larger ones in half). With a knife, remove the outer part of the stalk and cut it into small pieces too (remember that it’s delicious and you should never throw it away!).
Grate the mild scamorza cheese into julienne with a grater with large holes.
Fill a pot with water, add salt, and bring it to a boil.
When the water is boiling, add the pasta along with the vegetables
Reserve a ladle of cooking water, then drain the pasta al dente along with all the vegetables (the broccoli will be quite soft) and transfer it back to the still-warm pot.
Immediately add the cheese and stir gently (the heat from the pasta and the pot will be enough to melt it). If necessary, soften everything with a few tablespoons of the reserved cooking water.
Distribute the pasta with broccoli and potatoes on individual plates, drizzle with a little raw olive oil, sprinkle with freshly ground black pepper, and serve immediately, very hot. Enjoy! Paola
