Broccoli Pasta

Believe it or not, the star behind this 5-ingredient supper is overcooked broccoli! We over-steam it here to give the broccoli a delicate and creamy texture, making it perfect for mashing, mixing with pasta water and tossing with pasta.

Print Recipe

Cook Time 10

Total Time 30

Course lunch/dinner

Cuisine Italian

Servings 4 people

Calories 3256.2 kcal

Equipment

1 3-quart saucepan with steamer basket
1 Large Pot for boiling pasta
2 Large Bowls one for broccoli, one for tossing
1 Large Skillet for the sauce
1 Potato masher or fork for mashing broccoli

Ingredients

Main

1 bunch broccoli about 1 pound, trimmed and cut into large florets
4 tablespoons 1/2 stick unsalted butter
Kosher salt and freshly ground pepper
12 ounces spaghetti
2 cloves garlic minced
2 tablespoons olive oil
1/2 cup grated Parmesan cheese

Instructions

Set up a steamer basket in a 3-quart saucepan. Add enough water to come up to the bottom of the basket. Bring the water to a boil. Add the broccoli florets to the basket, cover and cook until the broccoli is soft and nearly falling apart but still holds its shape, about 15 minutes.
Meanwhile, bring a large pot of salted water to a boil. Transfer the broccoli to a large bowl. Add 2 tablespoons butter and gently toss; season with salt and pepper, then mash.
Cook the spaghetti according to label directions, then reserve 1 cup cooking water and drain.
In a large skillet, cook the garlic in the remaining 2 tablespoons butter and the olive oil for 30 seconds. Add the mashed broccoli, the Parmesan and half of the reserved cooking water. Cook, stirring, until saucy. Season with salt and pepper. Toss with the spaghetti, adding more cooking water as needed.

Notes

Overcooking the broccoli is key here; aim for a very soft texture that's easy to mash into a creamy sauce. Ensure your pasta cooking water is well-salted as it contributes significantly to the overall flavor of the sauce. Don't be shy about adding more pasta water to achieve the desired consistency for the sauce – it helps emulsify the butter, oil, and broccoli puree. Consider adding a pinch of red pepper flakes with the garlic for a subtle warmth, or a squeeze of lemon juice at the end for brightness.