How to Make Pasta with Broccoli Like an Italian
This creamy Pasta with Broccoli is not just a meal; it’s a quick, sumptuous escape to the south of Italy—ready in just 10 minutes!
Additionally, this dish features perfectly cooked Spaghettoni and vibrant broccoli in a rich, creamy sauce made from high-quality ricotta from Vannella Cheese. As a matter of fact, the ricotta melds onto each strand of pasta creating a splurp-worthy texture that all ages will love.
It’s so simple to make and you can adjust the garlic to your taste. Also, it follows the classic Italian method of wasting nothing, using the broccoli stems in the sauce too.
If you’ve got kids who aren’t broccoli fans this recipe might just change their minds. Furthermore, it’s vegetarian-friendly, downright delicious and promises to be your new family favorite!
Watch the Pasta with Broccoli Recipe
How to Make Pasta with Broccoli Like an Italian Chef
Vincenzo’s Plate Tips
Choose Chunky, Not Creamy
To begin with, the secret to this Pasta with Broccoli is using high-quality ricotta. Skip the overly smooth, creamy types—instead, opt for ricotta that’s slightly grainy, as it brings a delightful texture to your pasta.
Don’t Skip the Stem
Remember, the broccoli stem is packed with nutrients and flavor. Thus, chop it up and throw it in with the florets. It’s delicious and reduces waste.
Garlic to Taste
Feel free to adjust the amount of garlic. I prefer 1-2 cloves, but for those who adore garlic, adding more is perfectly fine. In essence, tailor it to your taste!
More cheese? Yes please!
Extra grated pecorino sprinkle right before serving never hurts. It adds a salty, cheesy kick that goes perfectly with the creamy ricotta.
How to serve Pasta with Broccoli
First, twirl the pasta onto a plate using tongs. Next, spoon the broccoli sauce over the pasta, then gently dollop the ricotta cream on top and around the sides. After that, tear some fresh basil leaves and scatter them over the dish. Finally, finish it off with one last sprinkle of pepper and pecorino cheese for an extra touch of flavor.
Pasta with Broccoli
Equipment
- knife
- Chopping-board
- Large-sized pot
- Tongs
- Blender/food processor
- Mug
- Strainer
- bowl
- fork
- Large fry pan
- wooden spoon
Ingredients
- 300 g Spaghettoni 10.5oz
- 500 g broccoli 17.6oz
- 200 g Ricotta cheese 7.05oz
- 2-3 garlic cloves
- A fresh bunch of basil
- Bowl of Pecorino Romano
- Extra virgin olive oil EVOO
- Salt & Pepper
Instructions
- Start by cutting the broccoli. Remove the end part and slice into pieces, keeping some larger for blending later on. Chop up the stem as it will also be blended.
- Fill a large pot with water and bring to a boil. Once boiling, add 1 tablespoon of sea salt.
- Add your spaghetti and gently push it down a bit using tongs. Then add the broccoli too, to cook alongside the pasta. This will take about 10 minutes. Stir occasionally with a wooden spoon.
- Meanwhile, as the pasta and broccoli boil, prepare the sauce. In a blender, add a generous amount of EVOO along with the garlic. Blend until it achieves a creamy consistency.
- Then, five minutes into boiling, scoop up a mug full of pasta water. Then, remove the larger broccoli pieces and the stem, using a hand sieve and transfer them to the blender. Leave half of the broccoli in the pot to continue cooking.
- Blend the broccoli, adding more EVOO as needed. You can also use pasta water instead of EVOO to achieve the desired creamy consistency.
- Next, in a bowl, combine ricotta and a sprinkle of pecorino cheese. Mix in a bit of the pasta water with a fork until it reaches a smooth, creamy consistency. Set this aside as it will be used as a topping.
- Heat a large frying pan over medium-high heat. Pour in the blended broccoli cream and spread it evenly.
- Tear some fresh basil leaves and add them to the pan. Pour in a little pasta water to keep the broccoli cream from sticking or burning.
- Check the pasta. Once it’s ready, use a strainer to transfer it directly into the frying pan allowing some of the pasta water to fall in .
- Lastly, combine everything in the pan using a wooden spoon. If it appears too dry, or you want to create a more creamy texture, add extra pasta water. Toss everything together to ensure the pasta is evenly coated with the broccoli sauce.
Video
E ora si mangia, Vincenzo’s Plate…Enjoy!
Enjoyed this Pasta with Broccoli recipe? Check out our other tasty vegetable pasta recipes for more healthy, delicious meals!
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It was delicious! Although I think something might be slightly off with the quantities – we used 500g broccoli and had much more than what you had – like almost twice as much. Also, it would be helpful to have a bit more precise measurements for other ingredients, rather than “bowl” etc. I know that the amounts of things like cheese, olive oil or spices are often adjustable, but I’d find it easier to follow the recipe for the first time if I knew how much to prepare or how much you are adding.
Ciao Natalia, thank you so much for trying out the recipe and for your feedback! I appreciate you pointing out the broccoli quantity and the measurements. I’ll make a note to provide more precise measurements in future recipes to make it easier to follow. Thanks again for your input, and happy cooking!
This looks wonderful! Thank you for the recipe!
Ciao Mimi! I’m so glad you liked it! If you have any questions while making it or want to share how it turned out, feel free to reach out. Happy cooking! 😊