Bucatini with broccoli and pecorino is a tasty first course, easy and quick to prepare.
Broccoli is a vegetable rich in vitamin C, beta-carotene, polyphenols, and other beneficial substances, so much so that it is considered an anti-cancer food. It is widely used in cooking to prepare numerous tasty recipes.
In the following recipe, they create a creamy and flavorful dish, perfect for any occasion, ready in no time, with few ingredients.
Read how to make bucatini with broccoli and pecorino with the easy recipe you find below, as usual, right after the photo 😉
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- Difficulty: Easy
- Cost: Economic
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 9 oz bucatini
- 12 oz broccoli
- 1 clove garlic
- pecorino (grated)
- extra virgin olive oil
- salt
Preparation of Bucatini with Broccoli and Pecorino
Clean the broccoli by separating the florets and removing the tougher parts.
Wash them and boil with a clove of garlic in plenty of salted water for five minutes.
Remove them with a slotted spoon, so as not to discard the broccoli cooking water, which you will then use to cook the bucatini.Set aside some broccoli florets and blend the rest with the garlic, a bit of extra virgin olive oil, and a ladle of the cooking water, until you have a smooth and homogeneous cream (if necessary, add a little more cooking water).
Cook the pasta al dente in the water where you cooked the broccoli.In the meantime, sauté the reserved broccoli florets in a pan with a drizzle of oil to dry them a bit.
When the pasta is cooked, drain it and mix it with the prepared cream and sautéed broccoli, adding plenty of grated pecorino.
Serve your bucatini with broccoli and pecorino immediately.
Notes
Also visit the collection Recipes with Broccoli with many easy and tasty ideas: you can find it by clicking HERE.
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