This spaghetti with broccoli, rocket and pecorino is a simple but at the same time comforting and tasty dish. It’s ready in just 30 minutes and is perfect for weeknight dinners!
My passion is pasta recipes and I got this spaghetti with broccoli, rocket and pecorino recipe from a friend and the beauty is in its simplicity! It’s a great example of how using just a few flavorful ingredients is the best way to make it Italian.
The broccoli and spaghetti are both cooked al dente and then tossed in a garlic and olive sauce with a few pinches of chilli to keep them lively! It’s finished with peppery arugula and earthy, salty pecorino.
If you love the combination of broccoli and pasta in your meals, bacon broccoli pastacheese broccoli pasta cook and pasta with broccoli rabe are all the ones you will want to try!
Because I love this recipe
- Tasty: I admit that I was skeptical about how much I would like this dish, but the broccoli and pecorino pasta is so fresh and with a strong flavor that even those who hate broccoli will love it!
- Easy to make recipe: If you can boil water, you can make this quick weeknight dinner! It’s easy, doesn’t require an oven and can be prepared in 30 minutes with simple ingredients.
Notes on ingredients
- Broccoli: I used a small head of fresh broccoli cut into florets. Frozen broccoli might work but it will cook faster.
- Olive oil: I prefer a light olive oil for sautéing but you can use whatever you have on hand.
- Garlic: Freshly minced garlic will taste better since this dish has so few ingredients, each of which impacts the flavor.
- Chilli Flakes: I used a pinch of red pepper flakes, but use up to two if you like it spicy.
- Rocket: Also called arugula, this peppery lettuce adds lots of flavor.
- Pecorino cheese: Pecorino has a strong flavor that goes well with these spaghetti with broccoli.
- Salt: Just a pinch or two.
- Spaghetti: I haven’t tested this Italian broccoli pasta with other noodles but it would probably work, just cook the pasta al dente whatever you choose to use.
How to Make Spaghetti with Broccoli, Arugula and Pecorino
In a large pot with salted water, boil the broccoli al dente, then drain it and add the pasta to cook in the same water, leaving it al dente. Drain them, but set aside some of the pasta water.
In a large pan on the stove over medium heat add the olive oil, then add the garlic and chilli and sauté. Add the reserved cooked broccoli, cooked pasta and a little of the reserved pasta water, then cook over high heat.
Add the pecorino and arugula to the broccoli pasta, stir to combine and sauté over medium heat. Taste and adjust salt as needed. Sprinkle with more chopped rocket and pecorino and serve immediately.
tips and variations
- Boil water once, use it twice. Don’t discard it! In this Italian Broccoli Pasta, water is used to cook both the broccoli and the pasta. It will save you from washing yet another dish.
- Cauliflower: This cruciferous vegetable is an easy substitute for broccoli.
- Protein: As it is, this vegetarian dish makes a great side or main meal. You can add cooked shrimp, chicken or sausage if desired.
- Parmesan: I have to admit that I wasn’t a big fan of pecorino, but over time I learned to appreciate it, and the spiciness of pecorino works in this spaghetti with broccoli. Parmesan will work but you may need to add more salt.
- Brilliant Flavor: Top the dish with a little lemon zest for bright flavor.
- Creamier: If you want more of a pasta dish with broccoli, cook the broccoli until soft, then mash it in the olive oil sauce.
Warehousing
If you have leftover broccoli spaghetti, store it in the refrigerator in an airtight container for a maximum of 4-5 days. Reheat covered with a splash of water on the stove or in the microwave. I don’t recommend freezing leftovers.
Other simple pasta recipes with vegetables
So I think this pasta dish is the perfect pasta dish for broccoli season. In a couple of months we can look forward to all the amazing veggies that spring and summer have to offer along with the warmer weather! Enjoy your meal!
- 1 small broccoli cut into florets (smaller pieces if you want)
- ¼ cup olive oil (more if you want)
- 1 – 2 cloves garlic (chopped)
- 1-2 dashes chilli flakes (or to taste)
- ½ cup Chopped arugula (arugula/arugula).
- 2-3 spoons Pecorino (even more if you like)
- 1-2 pinch salt (or to taste)
- 3 cups cooked spaghetti
TOPING
- 2-3 spoons chopped fresh rocket (more or less)
- 2-3 spoons Freshly grated pecorino
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In a large pot with boiling salted water, cook the broccoli until al dente, remove it from the pot and add the pasta to cook in the same water until al dente.
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In a large pan, add the olive oil, garlic and chilli flakes, sauté for 1-2 minutes, add the broccoli, cooked pasta and 2-3 tablespoons of pasta water, cook over high heat, to about 1 minute. Add the pecorino and rocket, mix and brown over medium heat for 30-60 seconds, add salt*.
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Serve immediately, sprinkling with more chopped rocket and pecorino to taste. Enjoy!
*Pecorino can be salted so taste before adding more.
The rule of thumb is 2 ounces/57 grams of dried pasta per person. Although you could increase to 2 1/2 ounces / 75 grams. This will yield approximately 1 1/4 – 1 3/4 cups cooked.
Warehousing
If you have leftover broccoli spaghetti, store it in the refrigerator in an airtight container for a maximum of 4-5 days. Reheat covered with a splash of water on the stove or in the microwave. I don’t recommend freezing leftovers.
Calories: 361kcal | Carbohydrates: 43G | Protein: 12G | Fat: 16G | Saturated fat: 3G | Polyunsaturated fats: 2G | Monounsaturated fats: 10G | Cholesterol: 5mg | Sodium: 215mg | Potassium: 575mg | Fiber: 6G | Sugar: 3G | Vitamin A: 1277UI | Vitamin C: 137mg | Soccer: 150mg | Iron: 3mg | Phosphorus: 206mg
Updated March 29, 2016.
