| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- Kosher salt and freshly ground black pepper
- 1 pound fusilli pasta
- 2 pounds broccoli, stems removed and heads trimmed into florets
- 2 pounds broccoli, stems removed and heads trimmed into florets
- 1/3 cup extra-virgin olive oil
- 15 to 20 cloves garlic, finely minced
- 1/4 teaspoon paprika
- 2 tablespoons unsalted butter
- 1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish
Instructions
- Bring a large pot of water to boil over high heat. Add salt and then add the pasta. Cook according to the package directions. After 6 minutes, add the broccoli to the pot with the pasta. Once the pasta is al dente, reserve 1 cup of the cooking water, then drain the pasta and broccoli in a colander.
- Meanwhile, heat the oil in a large skillet over very low heat. Add the garlic and saute just until it begins to sizzle (do not let it brown). Turn the garlic and continue to cook, 1 to 2 minutes. Add the paprika and season with salt and pepper; stir to arrest the browning. If the garlic appears to be coloring, stir it sooner. Continue to cook until the smaller pieces of garlic become golden.
- Add the pasta and broccoli to the garlic oil. Toss together until combined. Add the butter and stir to melt. Add the cheese and stir again. Moisten the pasta, if necessary, with the reserved pasta water. Season to taste with salt and pepper. Garnish with cheese and serve immediately.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 882 |
| Total Fat | 32 g |
| Saturated Fat | 10 g |
| Carbohydrates | 121 g |
| Dietary Fiber | 16 g |
| Sugar | 11 g |
| Protein | 35 g |
| Cholesterol | 28 mg |
| Sodium | 1455 mg |
Reviews
15 -20 garlic cloves..some paprika, parm..really? So garlic pasta with broccoli.. definitely not a repeat dish!
DON’T MAKE MY MISTAKE: with a pound of pasta and 2 lbs broccoli, I thought to add 1 tsp of salt and 1/2 tsp pepper. TOO salty — next time, half of that salt (the parm adds enough salt). Otherwise, it is fantastic. Don’t scrimp on garlic, it is so tasty. I also like my broccoli a tiny bit softer than al dente, but before it gets mushy. If you do too, I’d recommend 5 min for cooking the broccoli. Really simple flavor, but YUM!
As written, there is too much garlic and it is sort of bland. I had to add tons more salt, pepper, oil, and Italian seasoning. I like the idea of it but needs some changes.
This is so yummy. I add a little red pepper to the garlic for a little spice. Very light dish.
I just made this pasta for Easter tomorrow…I am storing in the fridge until tomorrow. I was wondering about tips about how to make this ahead. It seems that it will be delicious tomorrow…I was thinking I would just let it come to room temperature. Any help would be welcome.
The garlic really makes this dish.
Did not add the paprika. Used broccolini.
Gave a squirt of lemon at the end. So simple, sooo great.
Did not add the paprika. Used broccolini.
Gave a squirt of lemon at the end. So simple, sooo great.
I love this. All the garlic makes the dish. I also make it with linguine.