Pasta with broccoli: another proposal, Vegetarian
Today, for vegetarian proposals, a new recipe! and, among the recipes for preparing pasta with broccoli, one could not be missing an exclusively vegetarian;
and with vegetables and pasta initially cooked in two different phases, and who meet the end, jump into the pan along with which will come to the table!
As already in my most usual preparation (see recipe) Point always to favor the orecchiette, like pasta shape.
But I can assure that succeeds perfectly with many pasta shape: the children really like with the shells.
Fundamental and absolutely not to be missed, at the end and out of the fire, a generous sprinkling of grated pecorino.
Someone also offered it to me with parsley but, in my opinion, it can very well be omitted.
For the rest, starting as always from the ingredients, it goes like this.
Ingredients for two persons:
|pasta / dry orecchiette||g.||120|
|extra virgin olive oil||q.s.|
|pepper (to taste)||q.s.|
|grated pecorino||Ad Lib|
As a general rule, for the ingredients, I regulate myself as follows: the broccoli must be little more than double by weight of the pasta; for each diner calculation then a clove of garlic.
Pecorino and chilli, instead, go to taste.
Separate the inflorescences, the tops, from the stem and rinse them quickly; the stem, peeled and cut into small pieces, is excellent to add to a minestrone: do not throw it.
Bring the water to a boil, add salt and toss the broccoli. They will be ready in about ten minutes.
At this point, using a sieve, take them out of the water (it will now be necessary to cook the pasta) and keep them aside.
As soon as the water has boiled again, toss the pasta and begin to cook it (it must be drained enough, take care!)
In the meantime, sauté the garlic cloves in a pan or a saltapasta, cleaned and cut in half, in olive oil (the quantity depends on personal taste). Do not let them burn and remove them as soon as they have released all their aroma in the oil.
Add the red pepper (if your liking) and cooked broccoli and kept aside. To briefly jump to flavor deeply.
Drain the pasta and pass it quickly in the pan. Continue cooking over high heat for a few minutes, stirring well, to completely blend the flavors.
Remove from heat and mix in a pan with a generous sprinkling of grated pecorino.
Bring to the table and serve directly from the pan: enjoy your meal!
ADVICES AND NOTES:
- If skipping the dough then it appears too dry, add one or two tablespoons of the cooking water.
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