A simple, light, and super creamy recipe that is ready in less than 30 minutes: pasta with Roman broccoli that wins you over at first bite.
The pasta with Roman broccoli is a simple and genuine first course, perfect for those looking for a quick, light, and flavorful recipe. The intense flavor of the broccoli is enhanced by the classic pairing with garlic, extra virgin olive oil, and chili pepper, creating a creamy and fragrant dish without the need for cream or additional fats.
In this version, I prepare the pasta solely with plant-based ingredients, making it suitable for those following a vegetarian or vegan diet. The secret lies in the cooking: the pasta is drained directly into the pan with the broccoli, using its own starchy cooking water to create a natural cream that coats every forkful.
An ideal recipe for everyday lunches, economical, seasonal, and perfect also to be showcased with step-by-step photos and videos on social media 📸🍝
For pasta lovers, I also recommend
- Difficulty: Easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 274.39 (Kcal)
- Carbohydrates 41.15 (g) of which sugars 3.13 (g)
- Proteins 10.09 (g)
- Fat 8.95 (g) of which saturated 1.30 (g)of which unsaturated 0.53 (g)
- Fibers 5.74 (g)
- Sodium 1,086.95 (mg)
Indicative values for a portion of 11 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
- 1 Romanesco broccoli, raw
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic (large)
- to taste chili pepper
- 14.11 oz pasta
- 12.68 cups water (to boil the pasta)
- to taste salt
Tools
I recommend using a large pan to sauté the broccoli and then the pasta and using a slotted spoon to drain and plate the pasta.
- 1 Pan
- 1 Ladle
🍳 Step by Step Preparation
The preparation of pasta with broccoli is very simple and quite quick.
🥦 1. Clean and Boil the Broccoli
Remove the core of the broccoli, wash it thoroughly under running water, and break it into florets. Bring the pasta water to a boil, salt it, and when it boils, add the broccoli. Boil for about 7–8 minutes, until tender but still firm.
Meanwhile, prepare a large pan with high sides, which will be used for tossing the pasta and sauce.
🧄 2. Prepare the Sauce in the Pan
Pour the extra virgin olive oil into the pan, add the garlic (chopped or whole, depending on taste) and the chili pepper. Sauté gently over medium heat.
When the broccoli is ready, transfer it to the pan little by little with the slotted spoon, so as to keep the cooking water for the pasta. Sauté the broccoli for a few minutes, mashing some of it with a spoon to create a creamier base.
🍝 3. Toss the Pasta and Create the Cream
In the same broccoli water, cook the pasta and drain it 1 minute before the time indicated on the package. Transfer it to the pan little by little, always with the slotted spoon, bringing along some cooking water.
Toss everything over high heat, mixing well: the starch released from the pasta will form a natural cream that will coat the sauce without the need for extra oil.
If you see it drying out too much, add a few tablespoons of cooking water until you achieve the desired consistency.
🍽️ 4. Plate and Serve
After about 3 minutes of tossing in the pan, the pasta will be well combined with the broccoli and ready to be served. Turn off the heat and, if you like, add a drizzle of extra virgin olive oil raw directly to the plate. I prefer to bring the oil to the table, so everyone can adjust it to their taste.
Traditionally, this pasta is enjoyed without cheese, but if you want to make it even more flavorful, you can add a light dusting of grated pecorino.
📝 Final Notes and Tips
The pasta with broccoli is at its best freshly made, when the cream is still warm and enveloping. If you need to prepare it in advance, you can still make it ahead and reheat it directly in the pan with a few tablespoons of cooking water to restore its softness.
To prevent it from overcooking, drain it 1–2 minutes before the indicated time and finish cooking just before serving. This way, it will remain al dente and even more delicious.
Frequently Asked Questions
What pasta is recommended?
I preferably use short pasta like rigatoni, mezze maniche, fusilli, in short, pasta that well accommodates the sautéed broccoli.
Can I use cauliflower?
Certainly, instead of Romanesco broccoli, you can use the entire cauliflower family and maintain the same procedure.
