Strozzapreti with broccoli and toasted breadcrumbs. A recipe my mom often made and that I always cherish in my heart and on my table.
An economical, easy, quick dish that in its simplicity is super tasty and delicious.
It’s a tasty, simple, and quick recipe, ideal for a family lunch or dinner with friends.
Pasta with broccoli is known and appreciated throughout Italy.
There isn’t a single way to prepare it, but there are different variations: with anchovies, chili pepper, toasted breadcrumbs, or simply with a drizzle of extra virgin olive oil.
In this recipe, I won’t throw anything away, I’ll use the broccoli stalk, which will make the dish truly special!
As for the pasta shape, you can also use short or long pasta of your choice.
The broccoli should be loved and appreciated because, in addition to having a pleasant taste and flavor, it has very few calories and is often consumed in low-calorie diets. Broccoli are a good source of iron, potassium, calcium, selenium, and magnesium, as well as vitamins A, C, E, K, and a good range of B vitamins, including folic acid.
Be careful when buying broccoli: The first step is to check the vegetable’s color. Usually, broccoli is green; if the flowers tend towards yellow, the broccoli is past its prime. Another factor to consider is the texture: the broccoli should feel firm.
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
- Energy 604.03 (Kcal)
- Carbohydrates 98.97 (g) of which sugars 8.20 (g)
- Proteins 18.34 (g)
- Fat 16.61 (g) of which saturated 2.07 (g)of which unsaturated 3.85 (g)
- Fibers 7.32 (g)
- Sodium 1,076.57 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Strozzapreti with Broccoli and Toasted Breadcrumbs
- 1.1 lbs broccoli
- 11.3 oz strozzapreti (or your preferred pasta)
- 15 cherry tomatoes
- 1 yellow onion
- 5.3 oz breadcrumbs (stale bread)
- 1 clove garlic
- 0.7 oz pine nuts
- one third chili peppers (a small piece)
- as needed extra virgin olive oil
- salt
- pepper
Tools
- Pot
- Pan
- Colander
Steps for Strozzapreti with Broccoli and Toasted Breadcrumbs
Wash the broccoli and cut into florets, which we will boil in salted water until soft but not overcooked. Drain them
To retain its bright color, transfer to ice water, drain, and set aside.
Save the cooking water to cook the pasta later.
Chop the onion into small cubes, sauté until golden.
Add chopped cherry tomatoes and sauté for just 1-2 minutes.
Add the broccoli, mashing with a wooden spoon but not too much, leaving some larger pieces visible.
Add the pine nuts, mix, and leave on the heat for about a minute to let the sauce absorb the flavors.
Add freshly ground pepper, half a glass of cooking water, and continue stirring.
Meanwhile, prepare the toasted breadcrumbs.
In a pan, pour the oil, dried chili, and a clove of garlic. Add the breadcrumbs and toast until crispy; it should take about 2-3 minutes.
Cook over low heat.
In the same water where you cooked the broccoli, cook the pasta.
Drain the pasta al dente, add it to the broccoli, and mix well.
(If necessary, add a ladle of cooking water).
Serve and sprinkle with toasted breadcrumbs.
Enjoy your meal.
Tips
To clean broccoli, you only need a cutting board and a sharp knife: remove the stalk, which can be used in many recipes, and cut the florets into smaller pieces for pan cooking, steaming, or boiling, depending on the intended use.
The stalk is also edible: you can clean it and cook it in cubes to make delicious sauces and broccoli pesto.
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