For the love of broccoli, you need to make this. Pasta e broccoli is one of my favorite meatless meals, one that I cook probably every six weeks, to the delight of my household. It is comforting, crave-worthy and comes together in 45 minutes, tops.
If you’ve been following my blog, this one-pot recipe will sound similar to pasta e zucchini and pasta e fagioli. Like those meals, pasta e broccoli, as prepared in Naples, is a cross between soup and a pasta dish. (By the time you ladle out the servings, most of the liquid will have absorbed.) This one, though, features garlic but no onions or tomatoes.
To me, the best part is the broccoli. While there is a time and place for crisp-tender broccoli, this is not that time nor that place. The broccoli here gets cooked down until it’s very soft, with parts of it almost melting, enveloping the pasta in its garlicky goodness. It basically becomes like a broccoli sauce, accented with olive oil, freshly grated Parmesan cheese and red pepper flakes. Delicious!
I’d be willing to bet that even some broccoli haters would enjoy this dish. At any rate, I hope you give it a try and love it as much as we do. Speaking of which, I’ve got to run. That steaming bowl is mine!
(Recipe Source: Adapted from my Mom and Nonna’s version)