This delicious vegetarian pasta recipe is courtesy of our November Pasta Spotlight, Giulia Scarpaleggia of Jul’s Kitchen. This flavorful recipe is a great way to get a healthy dose of vegetables and features a light sprinkling of cheese.

Directions:

  1. Rinse the broccoli under running water and collect the florets in a large pan. Do not throw the stalk away: peel it and cut in small cubes, then add it into the pan. Add the garlic clove and the chili pepper. Pour into the pan a glug of extra virgin olive oil and a glass of water, add a generous pinch of salt and cover with a lid.
  2. Cook on low flame until the water has steamed the broccoli and has been absorbed. Remove the lid and finish to cook the broccoli. Add a generous drizzle of olive oil and mash the broccoli with a wooden spoon, frying them in olive oil. Set aside.
  3. Cook the pasta al dente, drain it and pour it into the pan with the broccoli. Toss the pasta with the mushy broccoli, add grated pecorino toscano to taste and stir to cover the pasta with broccoli. Serve immediately with more shaved cheese on top.
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