Pasta with broccoli is a classic Italian recipe that’s super quick and easy to make and loved by many. This version includes pancetta but you can substitute it with other meat, fish or vegetables.
A little broccoli history.
Did you know that broccoli originated in Southern Italy some 2,000 years ago? Yes, it was the Italians who gave the world broccoli even though this popular nutritious veg is now grown in many countries.
According to Wikipedia, the word ‘broccoli’ comes from the Italian ‘broccolo’ which means ‘the flowering crest of a cabbage’. In fact, broccoli was originally developed from wild cabbage.
Apparently, the popularity and cultivation of broccoli didn’t spread to Northern Europe until the 18th century and it was Italian immigrants who introduced it to North America in the 19th century.
The most well-known type of broccoli is Calabrese broccoli, named after the Italian region, Calabria.
Italian broccoli recipes.
Italians love broccoli! My Sicilian husband cooks it very often as a side dish with anchovies, olives and croutons! Here in Italy, broccoli is usually boiled and then served plain with olive oil or sautéed or baked with other ingredients. However, broccoli soup, fritters and broccoli pasta are very popular too.
Pasta with broccoli around Italy!
Broccoli is used in pasta recipes in both Northern and Southern Italy. Southern Italians traditionally make pasta with broccoli with garlic, anchovies, pine nuts and raisins or sometimes peperoncino, fresh tomatoes, sun dried tomatoes or olives.
In both the North and South, broccoli pasta dishes often include meat such as pancetta (as in this recipe) speck or sausage or even canned tuna. In coastal areas, it’s common to find pasta with broccoli and seafood such as cuttlefish, calamari or shellfish.
The pasta.
I used penne rigate from pasta makers Felicetti to make this broccoli pasta recipe. However, most types of pasta go well with broccoli. Many Italians use pasta tubes and others go for long noodles such as spaghetti or bucatini. In the south, orechiette, cavatelli and casarecce are traditional pasta types paired with broccoli.
Ingredients in this pasta with broccoli recipe.
The pasta: As mentioned above you can use many different types of pasta for this recipe.
The broccoli: You can use fresh or frozen broccoli. I prefer to use fresh organic vegetables when they are in season. Broccoli is generally a cold weather veg (autumn and winter in Italy), although in some places you can find it year round. Frozen broccoli needs less cooking and preparation times. So, recipe prep is much faster of course.
The garlic: Garlic is the only flavoring in this recipe and it’s good to be generous with it if you are a garlic lover. Fresh garlic is a must to get the right flavor.
Pancetta: Fresh pancetta with a good balance of meat and fat is best for this recipe. I used ready cut pancetta tubes which are widely available in Italy. In its absence, diced fatty or streaky bacon can be used as a suitable replacement.
Step by step instructions.
Prepare the ingredients: Peel and chop the garlic, wash the broccoli and cut the head into 4 pieces, and cut the pancetta into small cubes if not already done.
Step 1: Boil the broccoli in salted water until slightly soft. Remove the broccoli but keep the water boiling and add the pasta to it. Cook the pasta until al dente according to the instructions on the packet.
Step ⅔: Fry the pancetta with a little olive oil until browned. Remove the pancetta to a bowl with kitchen paper to drain the fat. Remove some of the rendered fat from the frying pan.
Step 4: Cut the drained broccoli into small florets and add it to the frying pan with the chopped garlic and a little olive oil. Sauté for 5 minutes, then add a couple of ladles of the water in which the pasta is cooking. Simmer the broccoli and garlic for 5-10 minutes then mash some of the broccoli with a fork to create a creamier sauce.
Step 5: Add the pancetta to the broccoli and garlic. Mix together well. Add salt and pepper to taste.
Step 6: Drain the pasta and add it to the pan with the broccoli and pancetta.
Step 7: Add ⅔ of the grated cheese to the pasta and broccoli. Mix everything again over a low heat until the cheese starts to melt and then serve.
Substitutions and tips.
Instead of pancetta or bacon, you can make this pasta with broccoli recipe with Italian sausage meat or speck. The sausage may need longer cooking and the speck less.
You can also replace the meat with canned tuna. This doesn’t require precooking. Just add it to the broccoli and garlic after you have mashed the florets a little.
This pasta with broccoli can also be served at room temperature as a pasta salad, making it a super meal prep recipe as well as a delicious option for picnics and potlucks.
What to do with leftovers.
If you have leftovers, keep them sealed in the fridge for 2-3 days. Then reheat in the microwave or bake them with some more grated cheese on top. Add some mozzarella to make the leftovers even cheesier!
This broccoli pasta is easily made gluten free if you use gluten free pasta.
All you need to make this recipe dairy free is to omit the cheese or use a vegan cheese.
Frozen broccoli works well in this recipe as it cuts prep and cooking times. However, I prefer fresh broccoli for its nutritional value and flavor.
Pin for later.
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As you can see, pasta with broccoli is a quick and easy dish that’s also very versatile. So, if you haven’t tried it before, I would really recommend you do. It’s not only delicious but also a good way to get kiddies to eat their greens, especially if you add lots of crunchy pancetta and grated cheese!
If you do try this recipe, please let me know what you think! Write a comment here on the blog or post a comment on the Pasta Project Facebook page.
Buon Appetito!
Quick and easy Italian pasta with broccoli.
A delicious classic Italian winter pasta recipe that’s a tasty way to get the kids to eat their greens! Perfect as a pasta salad, baked pasta or a quick family meal.
Ingredients
- 14 ounces penne pasta (or pasta of your choice)
- 1 medium broccoli washed and cut into quarters
- 2-3 garlic cloves peeled and chopped
- 7 ounces pancetta cubes (or lardons)
- 3 ounces Parmigiano or Grana cheese grated
- 2 tablespoon extra virgin olive oil
- salt for cooking and to taste
- black pepper to taste
Instructions
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Begin by washing and cutting the broccoli into 4 pieces and cooking it in salted boiling water for about 10 minutes (until al dente). Peel and chop the garlic and cube the pancetta if necessary.
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Cook the pancetta cubes in a small frying pan with just a little oil (it has its own fat) until the pieces are browned and crispy! Remove the pancetta from the pan and set aside on some kitchen paper to drain the fat. Remove some of the rendered fat from the pan.
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When it’s ready, remove the broccoli from the cooking water, but keep the water (you can use a slotted spoon). Bring it to the boil again. If necessary add some more water.
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Cook the pasta al dente in the boiling water according to the instructions on the packet. When ready, drain after saving some of the cooking water.
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Cut the cooked broccoli into small florets. Heat the olive oil in the frying pan you used for the pancetta. Add the garlic and broccoli florets and sauté for 5-10 minutes.
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Add 1-2 ladles of the pasta cooking water to the broccoli and simmer until it’s soft enough to partly mash with a fork. If necessary add more pasta cooking water. Add salt and pepper to taste
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When the broccoli is ready add the pancetta and mix well. Then add the cooked pasta and ⅔ of the grated cheese. Simmer for a couple of minutes until the cheese starts melting.
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Serve immediately with more grated cheese, or cool and refrigerate until ready to serve.
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Notes
For a vegetarian version omit the pancetta and sprinkle with crushed walnuts.
For a gluten free version, use gluten free pasta.
For a dairy free version, omit the cheese or use a vegan cheese.
If you have leftovers you can bake them in the oven with more grated cheese and some fresh mozzarella! You can also enjoy this broccoli pasta as a pasta salad.
Nutrition
Calories: 774kcalCarbohydrates: 86gProtein: 31gFat: 34gSaturated Fat: 12gPolyunsaturated Fat: 5gMonounsaturated Fat: 16gTrans Fat: 0.1gCholesterol: 47mgSodium: 726mgPotassium: 825mgFiber: 7gSugar: 5gVitamin A: 1132IUVitamin C: 136mgCalcium: 349mgIron: 3mg
Other pasta with broccoli recipes to try.
- Sicilian broccoli pasta with sausage.
- Ditaloni with purple cauliflower.
- Pasta with Romanesco broccoli.
- Orechiette with broccoli rabe.
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