Preparation

• Cut the broccoli into florets and slightly score the stems with a knife.
  Place the florets in a colander and rinse them thoroughly under running water.

• When boiling, use as little water as possible to preserve its beneficial properties.

  In a pot, bring salted water to a boil.
  Add the broccoli florets and a pinch of baking soda to keep them a bright green color and cook for about 8-10 minutes until tender but not falling apart.

  Cooking time
  – 8 minutes will give you firm broccoli;
  – 10 minutes will give you softer broccoli perfect for blending or making into a puree;
  adjust based on desired consistency.

  Using a slotted spoon, gently remove the broccoli florets and transfer them to a container.
  Do not discard the cooking water; it will be used in the preparation.

  

• In a saucepan, pour:
  – 1.7 cups of water;
  – a pinch of salt;
  – a vegetable bouillon cube [alternatively, season with onion and celery];
  – as needed tomato sauce;
  bring to a boil, add the boiled broccoli, and stir.

  In the case of broth-based main dishes, to avoid glycemic spikes, it is advisable to cook the pasta separately, rinse it, and then add it to the prepared broth; this way the starch released by the pasta in the cooking water is removed.

  Cook the pasta in the broccoli cooking water if you have kept it, rinse under running water, and drain.
  In the meantime, bring the broth with the broccoli back to a boil.

  Pour the pasta into the saucepan with the broth and broccoli and stir.

  Plate.
  Grind the pepper and drizzle with a little extra virgin olive oil.

  Your pasta with Sicilian broccoli or scramuzza is ready.

  Enjoy your meal!

  

• – Pasta with broccoli and ricotta or scramuzza and ricotta;
  – Light Sicilian pasta and broccoli.