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
Scale
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
