Shell Pasta with Broccoli
This pasta is a childhood favorite and a quick “go to pasta” when you need something warm, fast, and nutritious. Even if you don’t like broccoli, I promise, you will like this one…..Trust me…just try it…
It’s best when prepared with fresh broccoli but can be made with frozen florets if that is all you have on hand….Here is what you will need to make this delicious pasta.
- fresh broccoli
- garlic and onion
- extra virgin olive oil
- red pepper flakes
- small shell pasta or ditalini pasta
- chicken broth or water
- pecorino romano cheese
Saute the onion, garlic and red pepper flakes in extra virgin olive oil for a couple of minutes, then add fresh broccoli and stir to coat with olive oil. Add chicken broth or water to broccoli mixture and let simmer on low heat until tender. Boil pasta shells, then drain pasta and stir into broccoli and broth mixture. Season to taste with salt as needed and serve.
- Plate and sprinkle each serving with pecorino romano cheese, more red pepper flakes and extra virgin olive oil . Mangia!!♥
- 2 small heads of broccoli cut into florets ( approx 8 cups )
- Extra virgin olive oil
- <span class=”mceItemHidden” data-mce-bogus=”1″><span></span>2 <span class=”mceItemHidden” data-mce-bogus=”1″><span class=”hiddenSpellError” pre=”2 ” data-mce-bogus=”1″>tbsps</span></span> minced yellow onion</span>
- 2 garlic cloves, minced
- 1 tsp. red pepper flakes
- <span class=”mceItemHidden” data-mce-bogus=”1″><span></span><span class=”mceItemHidden” data-mce-bogus=”1″><span class=”hiddenSpellError” pre=”” data-mce-bogus=”1″>1-</span></span> 32 oz container of chicken broth or water</span>
- salt for seasoning
- pecorino romano cheese, grated
- <span class=”mceItemHidden” data-mce-bogus=”1″><span></span><span class=”mceItemHidden” data-mce-bogus=</span>. 16 oz. uncooked small shell pasta or <span class=”hiddenSpellError” pre=”or ” data-mce-bogus=”1″>ditalini</span> pasta</span>
- Bring a medium pot of water to boil for pasta
- In deep saute pan, saute onion, garlic and red pepper flakes in 4 tbsp. extra virgin olive oil until soft but not brown.
- <span class=”mceItemHidden” data-mce-bogus=”1″><span></span>Add <span class=”mceItemHidden” data-mce-bogus=”1″>broccoli</span>, stir to blend, add broth or water and season with salt to taste</span>
- Let broccoli simmer for approx 8-10 minutes on medium heat until broccoli is tender
- <span class=”mceItemHidden” data-mce-bogus=”1″><span></span>Add pasta to salted boiling water and cook for 8 minutes or until al <span class=”mceItemHidden” data-mce-bogus=”1″><span class=”hiddenSpellError” pre=”al ” data-mce-bogus=”1″>dente</span></span></span>
- drain pasta and add to broccoli mixture. Stir to blend pasta into broth and season with salt as needed.
- <span class=”mceItemHidden” data-mce-bogus=”1″><span></span>Serve in individual bowls, Sprinkle with pecorino romano cheese , red pepper flakes and then drizzle extra virgin olive oil on top. ….<span class=”mceItemHidden” data-mce-bogus=”1″><span class=”hiddenSpellError” pre=”top ” data-mce-bogus=”1″>Buon</span></span> <span class=”hiddenSpellError” pre=”Buon ” data-mce-bogus=”1″>Appetito</span>!</span>
Kathleen Barbato…..3 Italian Sisters ♥
