If you’ve been searching for a dish that marries vibrant greens with zesty brightness and cheesy richness, this Italian Broccoli Pasta with Pecorino and Lemon Recipe is your new go-to comfort food. With its perfectly cooked pasta, tender broccoli mashed into a rustic sauce, and a tangy hit of lemon balanced by the salty, sharp Pecorino Romano cheese, this recipe brings a delightful burst of flavor and texture in every bite. It’s a beautiful example of simple ingredients coming together to create something truly unforgettable and satisfying.
Ingredients You’ll Need
This Italian Broccoli Pasta with Pecorino and Lemon Recipe relies on a handful of ingredients that are easy to find yet essential to the layered taste and texture that make this dish shine. From the fruity depth of extra virgin olive oil to the bright zing of fresh lemon zest, every component plays a crucial role.
- Extra virgin olive oil (4 Tbsp + extra for finishing): Adds a fruity, peppery richness and helps meld all the flavors together beautifully.
- Chopped garlic (3 Tbsp): Provides an aromatic base that infuses the dish with warm, savory notes.
- Pinch crushed red pepper: Brings a subtle heat to keep every bite exciting without overpowering the other ingredients.
- Frozen broccoli florets (2 pounds, defrosted): Offers tender, easily mashable greens that give the sauce its unique texture and a fresh green vibrancy.
- Pasta (1 pound): Use your favorite type, but sturdier shapes like penne or rigatoni work wonderfully to hold onto the sauce.
- Salt (½ tsp + for pasta water): Enhances the overall flavor, ensuring every element tastes bright and balanced.
- Black pepper (¼ tsp): Adds a mild spice that elevates the dish’s complexity.
- Lemon zest from 1 lemon: Injects a fresh, aromatic citrus note that brightens the whole meal—feel free to add more if you love that lemony punch!
- Grated Pecorino Romano cheese (1 cup): Delivers a sharp, salty, and slightly nutty flavor that ties the entire pasta together into a creamy, luscious finish.
How to Make Italian Broccoli Pasta with Pecorino and Lemon Recipe
Step 1: Sauté the Garlic and Red Pepper
Start by heating extra virgin olive oil in a large pan over medium-low heat. Add the chopped garlic and crushed red pepper, cooking gently until the garlic softens and starts to turn a beautiful light brown. This simple step unlocks the deep aroma and flavor that will infuse the entire dish and set a savory foundation.
Step 2: Cook the Broccoli in Boiling Water
Once your pot of water is boiling, generously salt it, then add the defrosted broccoli florets. Cook for just 4 to 5 minutes until the broccoli becomes soft enough to mash but still holds its color—a quick test with a fork should pierce it easily. Using frozen broccoli helps speed up this process, but if you prefer fresh, allow a few minutes more for it to reach this tenderness.
Step 3: Transfer Broccoli and Start the Pasta
Use a hand strainer or spider to move the cooked broccoli straight into your garlic and oil pan—this lets it soak up all that wonderful garlicky flavor. Then, add the pasta to the same boiling water to cook alongside, maximizing your timing in the kitchen.
Step 4: Mash the Broccoli and Season
With a potato masher or a sturdy fork, gently crush the broccoli in the pan until it’s mostly broken into small pieces, but keep a few chunks for texture. Season with salt and black pepper here to enhance its natural flavor before it melds with the pasta.
Step 5: Cook the Pasta Almost Al Dente
Follow the package instructions but stop about 2 minutes before your pasta reaches al dente. This slightly undercooked pasta will finish cooking in the pan, soaking up the sauce for optimal flavor and perfect doneness.
Step 6: Combine Pasta, Broccoli, and Lemon Zest
Transfer the pasta along with about half a cup of the starchy pasta water to the broccoli pan. Toss everything together, stirring well to allow the pasta to absorb the garlicky, lemony sauce. If it seems dry, add more pasta water, a splash at a time, until you achieve a silky texture that clings to every strand or tube.
Step 7: Emulsify with Pecorino Cheese
Once the pasta is coated and tender, turn off the heat and fold in the grated Pecorino Romano cheese. Stir briskly so the cheese melts into the sauce, creating a creamy, slightly tangy coating that perfectly balances the broccoli and lemon zest.
Step 8: Finish with Olive Oil and Serve
Drizzle a little extra-virgin olive oil over the finished dish for a glossy, luscious finish. Transfer to your favorite serving bowls and get ready to enjoy a bowl that’s fresh, flavorful, and completely satisfying. Buon Appetito!
How to Serve Italian Broccoli Pasta with Pecorino and Lemon Recipe
Garnishes
To elevate this Italian Broccoli Pasta with Pecorino and Lemon Recipe even further, consider sprinkling additional Pecorino cheese on top for extra tang, or scatter finely chopped fresh parsley for a vibrant herbal note. A few thin lemon slices or a light drizzle of good quality olive oil just before serving adds a beautiful finishing touch.
Side Dishes
This pasta pairs wonderfully with a crisp green salad dressed simply with lemon and olive oil to echo the flavors in the main dish. For a heartier meal, complement it with crunchy garlic bread or a rustic loaf to soak up any leftover sauce. Roasted cherry tomatoes or a light antipasto platter can add fantastic color and more Mediterranean flair.
Creative Ways to Present
Serve this pasta family-style in a large, shallow bowl to invite everyone to dig in together. Alternatively, plate it neatly with a twist of lemon zest on top and a sprinkle of Pecorino for an elegant touch when entertaining guests. For an eye-catching twist, try tossing in toasted pine nuts or slivered almonds for crunch and extra flavor.
Make Ahead and Storage
Storing Leftovers
This pasta tastes just as delicious the next day! Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen over time, though the texture might tighten slightly.
Freezing
If you want to prepare this Italian Broccoli Pasta with Pecorino and Lemon Recipe ahead for later, keep in mind that freezing is possible but not ideal—broccoli and cheese sauces can sometimes change texture in the freezer. If you do freeze it, place it in a well-sealed container for up to 1 month.
Reheating
Reheat leftovers gently on the stove over low heat, adding a splash of water or olive oil to refresh the sauce’s creamy consistency. Microwaving works too but be careful not to overheat, so the cheese doesn’t become grainy. Stir frequently to warm evenly.
FAQs
Can I use fresh broccoli instead of frozen?
Absolutely! Fresh broccoli works beautifully in this recipe. Just plan to cook it a bit longer to reach the perfect tender, mashable texture—usually about 6 to 8 minutes instead of 4 to 5.
What type of pasta is best for this dish?
While any pasta will work, sturdier shapes like penne, rigatoni, or farfalle hold the broccoli sauce wonderfully. Spaghetti or linguine are lovely too if you prefer long strands.
Is Pecorino Romano interchangeable with Parmesan?
You can substitute Parmesan if you can’t find Pecorino Romano, but Pecorino adds a sharper, saltier tang that defines the recipe’s signature flavor. It’s worth using if you can get it!
Can I make this recipe vegan?
Yes! Simply omit the Pecorino cheese and drizzle in a bit more olive oil or a vegan cheese alternative. Nutritional yeast can also add a nice cheesy flavor without dairy.
What’s the best way to store leftover pasta for maximum freshness?
Store leftovers in an airtight container in the fridge and avoid mixing the pasta with heavy sauce until serving to keep textures at their best. Add fresh lemon zest or cheese just before reheating for a flavor boost.
Final Thoughts
This Italian Broccoli Pasta with Pecorino and Lemon Recipe is a beautiful testament to the magic of simple ingredients coming together to create something spectacular. It’s quick, comforting, and full of vibrant flavors that feel both wholesome and indulgent. I hope you give it a try soon—you might just find it becoming a beloved favorite in your kitchen, just as it is in mine!
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Italian Broccoli Pasta with Pecorino and Lemon Recipe
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Italian Broccoli Pasta with Pecorino and Lemon is a vibrant and flavorful dish that balances tender broccoli and al dente pasta with the sharpness of Pecorino Romano cheese and a refreshing hint of lemon zest. Perfect for a quick yet satisfying meal, this pasta recipe uses simple ingredients and a straightforward stovetop method to create a deliciously creamy and aromatic dish.
Ingredients
Vegetables & Aromatics
- 2 pounds frozen broccoli florets, defrosted
- 3 Tbsp chopped garlic
- Pinch crushed red pepper
- Zest from 1 lemon
Pantry
- 4 Tbsp extra virgin olive oil (+ extra for finishing)
- 1 pound pasta (such as spaghetti or penne) + salt for pasta water
- ½ tsp salt
- ¼ tsp black pepper
Dairy
- 1 cup grated Pecorino Romano cheese
Instructions
- Prepare Ingredients and Garlic Oil: Prep all ingredients as listed. Bring a large pot of water to a boil. In a large pan over medium-low heat, combine olive oil, chopped garlic, and crushed red pepper. Cook until garlic softens and lightly browns, stirring occasionally to avoid burning.
- Cook the Broccoli: When the pasta water boils, add salt then the defrosted broccoli. Stir frequently and cook for 4-5 minutes until broccoli is soft and easily pierced with a fork.
- Transfer Broccoli to Pan: Use a hand strainer or spider to remove the broccoli and transfer it directly to the pan with the garlic oil mixture. Immediately add pasta to boiling water.
- Smash and Season the Broccoli: While pasta cooks, crush the broccoli pieces using a potato masher or large fork, leaving some chunks intact. Season with salt and black pepper.
- Cook Pasta: Cook pasta for about 2 minutes less than package instructions or until nearly al dente, reserving at least 1 cup of pasta water before draining.
- Finish Cooking Pasta with Broccoli: Add cooked pasta and about ½ cup reserved pasta water to the pan with broccoli and garlic. Add lemon zest and toss everything together, allowing pasta to finish cooking and absorb flavors. Add more pasta water if needed for moisture.
- Incorporate Cheese: Once sauce and pasta are well combined, turn off heat. Fold in grated Pecorino Romano cheese thoroughly so it emulsifies and melts into the dish.
- Serve: Drizzle with extra virgin olive oil, transfer to serving dishes, and enjoy your fresh, aromatic Italian broccoli pasta. Buon Appetito!
Notes
- If using fresh broccoli instead of frozen, cook it longer (about 7-8 minutes) until soft and easily pierced.
- Use a large pot for boiling pasta and broccoli to ensure even cooking and avoid overcrowding.
- Reserve pasta water to adjust sauce consistency; its starch content helps emulsify the sauce.
- Pecorino Romano cheese is salty and sharp; feel free to adjust quantity or substitute with Parmesan if preferred.
- Adding extra lemon zest or a squeeze of lemon juice can brighten the flavor further.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
