Pasta & Broccoli

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Servings: 6 Difficulty: Advanced
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A classic Roman-style pasta dish featuring tender broccoli, savory garlic, and briny capers in a silky olive oil sauce.
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Pasta & Broccoli recipe image
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Pasta & Broccoli

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 580

Description

This vibrant Italian classic celebrates the natural sweetness of fresh broccoli paired with hearty cavatappi pasta. The dish is elevated by a simple yet powerful sauce of warm olive oil, minced garlic, and tangy capers, finished with a hint of red pepper flakes for warmth. Its a quick, satisfying weeknight dinner that feels both rustic and refined. Perfect for a light summer evening or a cozy spring meal, this recipe highlights seasonal vegetables without heavy creams or cheeses, making it naturally vegan and gluten-free if using appropriate pasta. The key is cooking the broccoli stems and florets separately to ensure perfect texture throughout.

Ingredients

Directions

  1. Clean the broccoli by discarding tough bottom stems; separate the remaining stems from the florets.
  2. Peel the tough outer layer from the broccoli stems and slice them into thin coins for even cooking.
  3. Bring a large pot of well-salted water to a boil over high heat.
  4. Add the pasta to the boiling water and cook according to package directions until al dente, usually 9-12 minutes.
  5. About 4 minutes before the pasta is done, add the broccoli stems to the boiling water.
  6. After 2 minutes, add the broccoli florets to the same pot to cook with the pasta and stems.
  7. While the pasta cooks, heat the olive oil in a small saucepan over medium heat.
  8. Add the minced garlic to the warm oil and saute gently until lightly golden and fragrant, about 1 minute; do not let it brown.
  9. Stir in the red pepper flakes and capers, and saute for another 2 minutes to release their flavors.
  10. Reserve about 1/2 cup of pasta cooking water, then drain the pasta and broccoli mixture.
  11. Transfer the hot pasta and broccoli to a large warmed serving bowl.
  12. Pour the garlic-caper oil mixture over the pasta and toss thoroughly to coat everything evenly.
  13. Add a splash of reserved pasta water if needed to loosen the sauce and help it cling to the pasta.
  14. Season with freshly ground black pepper and additional salt if necessary, then sprinkle with chopped parsley.
  15. Serve immediately while hot.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 580kcal
% Daily Value *
Total Fat 26g40%
Saturated Fat 3.5g18%
Sodium 150mg7%
Total Carbohydrate 78g26%
Dietary Fiber 6g24%
Sugars 3g
Protein 14g29%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: pasta, broccoli, italian, vegan, garlic, capers, olive oil, quick dinner, roman cuisine, vegetarian, healthy, weeknight meal, fusilli, cavatappi, mediterranean, simple, gluten-free option, spring dish, easy cooking, comfort food
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