Pasta with broccoli
4 servings
40 minutes
Broccoli pasta is a delicate, aromatic dish that combines the simplicity of Italian cuisine with its sophistication. It is inspired by traditional pasta primavera and light vegetable sauces popular in the Mediterranean. Broccoli adds freshness and a light nutty note to the dish, while garlic, mascarpone, and hard cheese create a rich creamy flavor. Olive oil gives it a silky texture, and parsley adds zest. This dish is perfect for a quick dinner, warms you on a cool evening, and provides a sense of coziness. It easily adapts: you can add more greens, spice, or cheese to create new variations of familiar flavors. Serve with a glass of white wine or fresh bread to highlight its Italian origins.
1
Boil the pasta in salted water, drain the water, and leave one ladle of water in a separate bowl.
- Rigatoni Pasta: 500 g
2
Prepare the sauce: wash the broccoli, divide it into small florets, peel and chop the tough stems, place them in a saucepan and pour in vegetable broth. Bring to a boil, cover, and simmer for 3-4 minutes until the broth evaporates. Add minced garlic, olive oil, and simmer for another 2 minutes. Add mascarpone, herbs, grated cheese, and mix.
- Broccoli cabbage: 1 kg
- Garlic: 2 cloves
- Vegetable broth: 150 ml
- Olive oil: 2 tablespoons
- Mascarpone cheese: 250 g
- Chopped parsley: 2 tablespoons
- Grated hard cheese: 100 g
3
Pour the cooked pasta with broccoli sauce, mix everything, and if needed, add a little water in which the pasta was boiled.
- Rigatoni Pasta: 500 g
- Broccoli cabbage: 1 kg
- Vegetable broth: 150 ml
- Olive oil: 2 tablespoons
- Mascarpone cheese: 250 g
- Chopped parsley: 2 tablespoons
- Grated hard cheese: 100 g
4
Season to taste with salt and freshly ground pepper. Divide into 4 portions.