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Pasta with broccoli: another proposal, Vegetarian

Orecchiette with broccoli

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 has proposed it to me with parsley but, in my opinion, it can very well be left out.

For the rest, starting as always from the ingredients, it goes like this.

Ingredients for two persons:

pasta / dry orecchiette g 120
broccoli, ca. g 300
extra virgin olive oil QB
garlic cloves 2
pepper (to taste) QB
grated pecorino Ad Lib

As a general rule, to the ingredients, I so I set: the broccoli must be just over twice the weight of the dough; for each diner calculation then a clove of garlic. Pecorino cheese and chili, instead, go to taste.

That's it.

Preparation:

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Separate inflorescences, the tops, the stem and rinse them quickly; the stem, peeled and torn to pieces, it's great to add to a soup: 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 strainer, pull them out of the water (it will now serve to cook the pasta) and keep them aside.

As soon as the water has boiled again, throw in the pasta and start to cook it (it should be drained enough al dente, beware!)

Meanwhile, fry in a frying pan or in a saltapasta the cloves of garlic, cleaned and cut in half, in olive oil (the amount here depends on personal taste). Do not let them burn and remove them as soon as they released all their aroma 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:

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  • If, if you skip the dough, then this appears too dry, add one or two tablespoons of the cooking water.