Pasta with potatoes, broccoli and provola, creamy, gooey and comforting. Pasta-and-potato pasta and potato soups can be made in countless ways, such as Pasta and Potato Soup with Pumpkin or Pasta, Onion, Tomato and Potato Soup or even pasta with potatoes and cauliflower, and Creamy Pasta with Potatoes and Peas, but have you ever tried pasta with broccoli, potatoes and provola? A few days ago I had some broccoli in the fridge that were starting to go old. I hate wasting food so I improvised a pasta and broccoli soup to bring to the table for lunch. To avoid my children’s grumbling (they don’t love vegetables) I tried to make it as tasty as possible and added plenty of sweet provola which, melting into the hot soup, made it creamy and enveloping. Needless to say, yes, my children complained at first, but since they finished everything and one of them asked for seconds, I can safely say they really liked it! Ready to prepare the best pasta with broccoli and potatoes with me? Let’s go to the kitchen then. If you want to stay updated on my recipes you can follow my Facebook page and my Instagram profile.
Take a look:
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Portions: 5
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make pasta with broccoli and potatoes
- 14 oz pasta (short)
- 1.5 lb broccoli (cleaned)
- 1.75 lb potatoes
- to taste salt
- to taste extra virgin olive oil
- to taste black pepper
- 7 oz provola (or caciotta)
- 3 oz grated Parmesan
- 4.25 cups water (or more if needed)
Tools
- Pot
Steps
Peel the onion and the potatoes. Chop the onion and sauté it in a good splash of olive oil, add the potatoes cut into small cubes, season with salt, stir and let them brown over the heat for 5-7 minutes.
Clean the broccoli, separate the florets from each other and, if they are too tough, remove the outer, more fibrous part with a knife. Rinse them thoroughly and add them to the potatoes.
Cook for about 25 minutes, then add the pasta and bring it to doneness leaving it slightly al dente; if needed, add more boiling water. Remove from heat, add the cheeses, a sprinkle of black pepper and stir.
Serve immediately, drizzle with a little olive oil and some black pepper and enjoy.
I recommend preparing only the amount of pasta you will eat; pasta with broccoli and potatoes should not be stored.
