Bursting with Broccoli Pasta

You won't need a doctor if you eat lots of broccoli! This is a superfood pasta!

Recipe By: Tobuchan (https://cookbuzz.com/kitchen/25)
Serves 2 Prep: 5 min Cook: 10 min

Ingredients

Broccoli 1
Cherry tomatoes 8-10
Pancetta or bacon 50g
Dried chilli 1
Garlic 2 cloves
Olive oil 3 tbsp
Parmigiano reggiano 3-4 tbsp

Method

1
Start cooking the pasta together with the broccoli in a deep pan. Add 10-15g salt per 1 litre water.
2
Remove two broccoli florets after two minutes and keep aside for the garnish.
3
Put the olive oil in a frying pan and add the chopped pancetta and 1 smashed garlic on medium heat.
4
When the pancetta is nicely browned, add the deseeded crumbled dried chilli and finely chopped other garlic.
5
Add 2.5 ladles pasta water and shake the pan to emulsify. Add the cherry tomatoes.
6
Just before the pasta is cooked, remove the broccoli and add to the frying pan. Mash with a fork and fry.
7
Drain the pasta and add to the pan and combine with the sauce for 1 minute. It's ready when the sauce has reduced.
8
Transfer to a serving dish and garnish with the broccoli florets from Step 2 and grated Parmigiano reggiano.

Tips & Note

●I used linguine this time which takes 10 minutes to cook. Check the package instructions - if the pasta needs less time to cook, start boiling the broccoli a bit earlier

Bursting with Broccoli Pasta

You won't need a doctor if you eat lots of broccoli! This is a superfood pasta!

Recipe By: Tobuchan (https://cookbuzz.com/kitchen/25)

Serves 2

Prep: 5 min

Cook: 10 min

Ingredients

Broccoli 1
Cherry tomatoes 8-10
Pancetta or bacon 50g
Dried chilli 1
Garlic 2 cloves
Olive oil 3 tbsp
Parmigiano reggiano 3-4 tbsp

Bursting with Broccoli Pasta

Recipe ID :1935 Posted on 14 JUN 2016

Serves 2

Prep 5min
Cook 10min
views 7,100
printed 39

saved 3

You won't need a doctor if you eat lots of broccoli! This is a superfood pasta!

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Ingredients

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1
8-10
50g
1
2 cloves
3 tbsp
3-4 tbsp

Method

Prep
5min
Cook
10min
1
Start cooking the pasta together with the broccoli in a deep pan. Add 10-15g salt per 1 litre water.
2
Remove two broccoli florets after two minutes and keep aside for the garnish.
3
Put the olive oil in a frying pan and add the chopped pancetta and 1 smashed garlic on medium heat.
4
When the pancetta is nicely browned, add the deseeded crumbled dried chilli and finely chopped other garlic.
5
Add 2.5 ladles pasta water and shake the pan to emulsify. Add the cherry tomatoes.
6
Just before the pasta is cooked, remove the broccoli and add to the frying pan. Mash with a fork and fry.
7
Drain the pasta and add to the pan and combine with the sauce for 1 minute. It's ready when the sauce has reduced.
8
Transfer to a serving dish and garnish with the broccoli florets from Step 2 and grated Parmigiano reggiano.

Tips & Note

●I used linguine this time which takes 10 minutes to cook. Check the package instructions - if the pasta needs less time to cook, start boiling the broccoli a bit earlier

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