Go Back

Twice-Cooked Broccoli Pasta

A delicious and nutritious pasta dish combining fresh broccoli with a lovely sauté of garlic and chili, perfect for a quick weeknight meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Vegetarian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Broccoli
  • 1 head broccoli (about 350g)
For the Pasta
  • 320 g conchiglie pasta
For the Sauce
  • 4.5 tbsp olive oil
  • 2 cloves garlic, finely chopped
  • 1 red chili deseeded and finely chopped
For Serving
  • 40 g vegetarian Italian hard cheese, finely grated

Method
 

Preparation
  1. Prepare the broccoli by cutting it into florets.
  2. Blanch the broccoli in boiling water for 2-3 minutes, then remove and cool.
  3. In a large pot, cook the conchiglie pasta according to package instructions. Drain and set aside.
Cooking
  1. In a large pan, heat the olive oil over medium heat. Add the garlic and red chili, sautéing until fragrant.
  2. Add the blanched broccoli and sauté for another 3-4 minutes.
  3. Toss in the cooked pasta, mixing well to coat with the oil and vegetables.
Serving
  1. Serve the pasta topped with grated vegetarian cheese.

Notes

Best served warm. Consider adding freshly cracked pepper or chili flakes. Pairs well with a fresh salad or crusty bread. Can be stored in an airtight container for 2-3 days in the fridge or frozen for up to a month.