Italian Broccoli Pasta with Pecorino and Lemon

Ingredients:

4 Tbsp extra virgin olive oil + extra for finishing

3 Tbsp chopped garlic

Pinch crushed red pepper

2 pounds frozen broccoli florets, defrosted (See NOTE below if using fresh.)

1 pound pasta + salt for pasta water (See NOTE below for best options.)

½ tsp salt

¼ tsp black pepper

Zest from 1 lemon (Use more if you want!)

1 cup grated Pecorino Romano cheese

Instructions:

Step 1:

Prep all ingredients according to specifications above.

Bring a large pot of water to a boil.

Then, combine the olive oil, garlic and crushed red pepper in a large pan over medium-low heat and cook until the garlic starts to soften and brown lightly.

Stir occasionally.

Step 2:

Once the pasta water comes to a boil, add salt, then the broccoli, stirring frequently.

Cook the broccoli for 4-5 minutes only–until it becomes soft and “smashable”.

Test this out by piercing a piece with a fork. (Fresh broccoli will take longer to soften than frozen broccoli.)

Step 3:

Using a hand strainer or spider, transfer the broccoli from the boiling water to the pan with the garlic.

Then, add the pasta to the boiling water.

Step 4:

While the pasta is cooking, use either a potato masher or large fork and smash the broccoli into small pieces.

Leave a few small chunks.

Season with the salt and black pepper.

Step 5:

Cook the pasta for 2 minutes less than the package directions, or about 2 minutes before you think it is al dente.

Be sure to reserve at least 1 cup of the starchy pasta water.

Step 6:

Transfer the cooked pasta and about ½ cup pasta water to the pan with the broccoli, along with the lemon zest, and toss well, allowing the pasta to finish cooking in the delicious flavors of the sauce.

Add additional pasta water if more moisture is needed.

Step 7:

Make sure the sauce and pasta are well-combined, then turn off the heat.

Fold in the cheese and mix very well–thecheese should become a bit emulsified and melt into the dish.

Step 8:

Drizzle all with a little extra-virgin olive oil, transfer to serving dishes and enjoy!

Buon Appetito!

Notes:

Use double the amount (in weight) of broccoli to dry pasta. That is, for every one pound of pasta, use two pounds of broccoli.

I always use frozen broccoli in this recipe for a couple of reasons. First, I always have some on hand, so it is easy to make this dish in a pinch. And second, it is just easier! No chopping or prepping of frozen broccoli is necessary, and it becomes soft in the boiling water much faster than fresh. Having said this, you can absolutely make this dish with fresh broccoli! Just peel the stem and chop the head of broccoli into small chunks and proceed with the recipe.

The secret to this dish is actually overcooking the broccoli! The pasta and broccoli are not separate but rather become one. It is actually akin to a deconstructed broccoli pesto. You want the broccoli to be mashed and then coat the pasta itself. Trust me on this one! Cook the broccoli longer than what may feel comfortable.

If after you’ve removed the broccoli from the boiling water and added it to the pan, you realize that it is not yet soft enough to smash, just add a bit of water to the pan and cover it. This will allow the broccoli to steam/cook a bit more until it is at the right (smashable) texture.

Use a large pot with 5 to 6 quarts water for 1 pound of pasta. Bring the water to a boil before adding the salt. Use 1 1/2 – 2 Tbsp salt.

The pasta water is key! Add it to the sauce along with the pasta for the additional moisture needed to finish cooking the pasta.

Use as much olive oil, garlic and cheese as you want in this recipe! These are not the ingredients to skimp on–they make the dish! And, use the really good olive oil here!

I have been eating this pasta dish my entire life, and there isn’t really any pasta shape out there, long or short, that isn’t absolutely perfect with it. Having said this, my favorite short shape for this dish is a classic rigatoni, and my favorite long shape for it is bucatini. It is also so perfect with ziti, cavatelli, orecchiette, gnocchi and spaghetti.

Nutrition Information:

Frequently Asked Questions:

Can I use fresh broccoli instead of frozen?

Yes, you can absolutely use fresh broccoli! Just peel the stem and chop the head of broccoli into small chunks, then proceed with the recipe as instructed.

Keep in mind that fresh broccoli might take longer to soften compared to frozen broccoli, so adjust cooking time accordingly.

What pasta shapes work best for this recipe?

This recipe pairs well with a variety of pasta shapes, both long and short.

Classic rigatoni, bucatini, ziti, cavatelli, orecchiette, gnocchi, and spaghetti are all excellent choices.

Feel free to use your favorite pasta shape or whichever you have on hand.

How important is it to overcook the broccoli?

Overcooking the broccoli is key to this dish as it allows the broccoli to be mashed and coat the pasta, creating a cohesive texture.

It’s akin to a deconstructed broccoli pesto.

So, don’t be afraid to cook the broccoli longer than you might think is necessary to achieve the desired softness.

What if the broccoli isn’t soft enough to smash after removing it from the boiling water?

If you find that the broccoli isn’t soft enough to smash after transferring it to the pan, simply add a bit of water to the pan and cover it.

This will allow the broccoli to steam and cook a bit more until it reaches the desired texture for smashing.

How much olive oil, garlic, and cheese should I use?

Feel free to use as much olive oil, garlic, and cheese as you prefer in this recipe.

These ingredients are crucial for flavor, so don’t skimp on them.

Use high-quality extra virgin olive oil for the best results, and adjust the quantities to suit your taste preferences.

What’s the purpose of smashing the broccoli?

Smashing the broccoli allows it to meld with the pasta, creating a cohesive texture throughout the dish.

It’s a key step in achieving the unique flavor profile of this recipe.

How do I know when the broccoli is “smashable”?

The broccoli should be soft enough to easily mash with a fork or potato masher.

Test by piercing a piece with a fork; it should yield easily.

Why reserve pasta water?

Pasta water contains starch which helps bind the sauce to the pasta.

Reserving it ensures you have enough moisture to finish cooking the pasta and create a silky sauce.

Can I adjust the amount of garlic, olive oil, or cheese?

Yes, feel free to adjust the quantities of garlic, olive oil, and cheese to suit your taste preferences.

These ingredients are crucial for flavor, so customize them as you like.

What pasta shapes work best with this dish?

Any pasta shape works well, but classics like rigatoni and bucatini are particularly good choices.

Short shapes like ziti or cavatelli also pair nicely.

Why cook the broccoli longer than usual?

Overcooking the broccoli is intentional in this recipe. It softens it to a texture where it can be mashed and integrate with the pasta, creating a unified dish.

Can I use pasta water if the dish seems dry?

Yes, absolutely! Pasta water is key for adjusting the consistency of the sauce.

Add more if needed to achieve your desired sauce thickness.

Is it necessary to use Pecorino Romano cheese?

While Pecorino Romano adds a distinctive flavor, you can substitute with Parmesan or another hard cheese if preferred.

Just adjust the quantity according to taste.

How long can leftovers be stored?

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheat gently on the stove, adding a splash of water or broth to prevent drying out.