Pasta and Broccoli Recipe Italian

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5 from 2 votes

Pasta and Broccoli Recipe Italian

This easy, fresh broccoli pasta recipe is delicious!

Prep Time20

Cook Time20

Total Time40

Course: Main Course

Cuisine: Italian

Servings:

Calories: 432kcal

Author: Paige

Equipment

Large skillet
Large saucepan or stock pot
Tongs For tossing the mixture in the skillet

Ingredients

½ pound Fettuccine Half of a one pound box, dried
2 tablespoons Butter, unsalted
2 tablespoons Olive Oil
1 Large Shallot, sliced thin ½ cup
3 cloves Garlic, crushed
5 cups Broccoli, trimmed and cut into small pieces
1 cup Water
1 teaspoon Fresh Lemon Zest
2 tablespoons Fresh Lemon Juice
¼ teaspoon Red Pepper Flakes, optional
Freshly Ground Black or Lemon Pepper
½ cup Parmesan cheese, grated Plus more for garnish
3 tablespoons Italian Parsley, chopped

Instructions

Cook the fettuccine according to package directions for al dente. This should make about five (5) cups of cooked pasta. Before draining the pasta, pull out a cup of the pasta water (I use a coffee mug). Then drain the pasta, drizzle it with a little olive oil to prevent sticking, and set aside.
In a large non-stick skillet, melt the butter with the olive oil. Add the shallot with a pinch of salt, and let it cook on medium heat for about four (4) minutes stirring regularly until the edges turn slightly crispy and brown.
Add the crushed garlic and cook (and stir!) for another 30 seconds or so. Transfer this mixture, scraping all the butter and olive oil from the bottom, to a small plate or bowl.
In the same skillet, add the cut broccoli with one cup of water and a big pinch of kosher salt on medium-high heat until the water evaporates and the broccoli is tender, about 6-7 minutes. Add a little more water to the skillet and another minute or two of cooking time if needed.
Transfer the broccoli from the skillet to a plate or bowl.
In the skillet, add the shallot/garlic/butter/olive oil mixture back in, as well as the lemon zest, lemon juice, a quarter cup (¼)of the pasta water and the red pepper flakes, if using, over medium heat for a minute or two to warm the mixture up.
Add four or five turns of freshly ground pepper from your pepper grinder to mixture, then stir to combine.
Add the cooked pasta and broccoli to the skillet, tossing gently with the rest of the mixture for 2-3 more minutes. There should be just enough sauce to coat all the ingredients. Add a bit more pasta water to the mixture if needed.
Add in half of the parmesan cheese and 2 tablespoons of chopped Italian parsley. Toss together, then serve with remaining cheese and chopped parsley.

Notes

The red pepper flakes are optional, but just a tiny bit does add flavor to the recipe.
Drizzle the pasta with a little olive oil when serving, if desired.

Nutrition