Pasta Broccoli
This quick and healthy dish combines tender broccoli, garlic-infused olive oil, and spaghetti for a comforting yet light meal.
Equipment
- Large Pot
- Medium Fry Pan
Ingredients
- 1 head broccoli
- 300 grams spaghetti 150 grams per person
- 2 cloves garlic 1 per person
- Extra virgin olive oil enough to generously coat the pan
- Grated pecorino cheese to taste, or substitute with parmesan
- Rock salt for boiling and seasoning
- Ground black pepper optional, to taste
Instructions
- Remove the tough end of the broccoli stem, slice the remaining stem into small pieces, and separate the head into florets.
- Bring a large pot of water to a boil with a tablespoon of rock salt. Add the broccoli and boil for about 5 minutes.
- While the broccoli cooks, heat a medium-sized fry pan over low heat with a generous layer of olive oil. Add crushed garlic and let it simmer until golden.
- Using a sieve, remove the cooked broccoli from the pot and place it into the pan with garlic and oil. Mix gently.
- Bring the pot back to a boil and add the spaghetti. Cook according to package instructions until al dente.
- Season the broccoli with rock salt and black pepper. Once the spaghetti is ready, transfer it directly into the pan with the broccoli mixture, saving about half a cup of pasta water.
- Add the reserved pasta water and gently stir everything together. Sprinkle in grated cheese and mix until melted.
- Taste and adjust seasoning as needed. Serve hot.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.