Broccoli Pasta
Ingredients
The pasta
-
8
ounces
pasta (penne, spaghetti or bucatini)
The vegetables
-
12
ounces
broccoli florets
-
1
cup
peas (optional)
The seasoning
-
½–1
teaspoon
fresh ground black peppercorns
-
½
cup
shredded pecorino romano (more for serving)
The garnish
-
to taste
olive oil
-
to taste
lemon zest
-
to taste
chili flakes or Aleppo pepper
-
to taste
parsley or basil
Instructions
- Cook the pasta in salted boiling water according to package directions and drain, reserving some pasta water.
- Steam the broccoli until tender, adding peas during the last minute, then drain.
- Toast crushed peppercorns in a skillet for a minute, then add pasta water and simmer.
- Combine the cooked pasta with the pepper water in the skillet, adding reserved pasta water as needed.
- Mix in the veggies and pecorino cheese, adjusting seasoning to taste.
- Serve with additional pecorino, lemon zest, chili flakes, and olive oil.
Nutrition Facts (estimated)
Servings
4
Calories
395
Total fat
12.1g
Total carbohydrates
53.2g
Total protein
16.1g
Sodium
2015.3mg
Cholesterol
14.8mg
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