Description
This comforting pasta with broccoli recipe is perfect for winter meals. Featuring tender broccoli florets cooked with aromatic garlic, onions, and red pepper flakes, then combined with al dente fusilli pasta and a decadent blend of Parmesan cheese and golden toasted breadcrumbs, this dish balances freshness with rich, savory flavors. Easy to prepare in about 25 minutes, it’s a wholesome and satisfying vegetarian meal for six.
Ingredients
Scale
Vegetables
- 12 ounces broccoli florets
- 1 yellow onion, diced
- 3 cloves garlic, minced
Dry Ingredients
- 1 pound fusilli (or other chunky pasta)
- 1/2 cup breadcrumbs
Oils and Fats
- 2 tablespoons olive oil
- 1 tablespoon butter
Seasonings
- 1 teaspoon red pepper flakes
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
Cheese
- 1 cup shredded Parmesan
Instructions
- Boil Water: Fill a large pot with water, add a generous pinch of salt, and bring it to a rapid boil over high heat. This prepares the water to cook both the broccoli and the pasta.
- Sauté Onions: While the water heats, place a large pot or Dutch oven over medium-high heat, add the olive oil, and let it warm. Add the diced onions and cook them for 5 to 6 minutes until they turn lightly browned and fragrant.
- Cook Broccoli: Once the water is boiling, add the broccoli florets to the pot and let them boil for about 5 minutes until tender but still bright green.
- Add Garlic and Seasonings: To the pot with browned onions, add minced garlic and sauté for about 30 seconds until fragrant. Stir in red pepper flakes, kosher salt, and black pepper to build flavor in the sauce.
- Combine Broccoli and Sauce: Using a slotted spoon or sieve, remove the broccoli from the boiling water and transfer it directly to the pot with the onion sauce. Do not discard the pasta water; instead, scoop out 1 cup of the hot water and add it to the broccoli mixture. Bring the sauce to a gentle simmer, then reduce the heat to medium-low and let it meld.
- Cook Pasta: Add the fusilli pasta to the boiling water and cook it according to the package instructions until al dente.
- Simmer Sauce: Keep the broccoli sauce simmering gently as the pasta cooks, stirring occasionally to keep the ingredients combined.
- Toast Breadcrumbs: In a small frying pan, melt the butter over medium heat. Add the breadcrumbs and cook while stirring occasionally for 3 to 5 minutes or until the breadcrumbs turn golden and crisp.
- Combine Pasta and Sauce: Once the pasta is cooked, drain it well and add it to the simmering broccoli sauce. Stir in half of the shredded Parmesan cheese and half of the toasted breadcrumbs to evenly distribute flavors and textures.
- Serve: Plate the pasta and top each serving with the remaining Parmesan cheese and toasted breadcrumbs for an extra layer of richness and crunch. Serve warm and enjoy your hearty winter pasta dish.
Notes
- Reserve some pasta water as it helps to loosen the sauce and bind the ingredients together.
- Use chunky pasta types like fusilli or rotini to hold the sauce better.
- Adjust red pepper flakes to your spice preference.
- For a vegan option, replace butter with olive oil and omit Parmesan or use vegan cheese.
- Toast breadcrumbs carefully to avoid burning; they add a delightful crunch.
- Breadcrumbs can be seasoned with a pinch of garlic powder for extra flavor if desired.
