Description
40 Best Pasta Recipes that are all veggie-loaded. Easy, healthy and delicious, these pasta dishes are vegetarian, vegan or vegan-adaptable: Broccoli Pasta Recipe.
Ingredients
Units
Scale
- 8 ounces pasta: penne, spaghetti or bucatini
- 12 ounces broccoli florets
- 1 cup peas (optional)
- 1/2–1 teaspoon fresh ground black peppercorns, more to taste
- 1/2 cup shredded pecorino romano, more for serving
- Garnish with olive oil, lemon zest, chili flakes or aleppo pepper, parsley or basil.
Optional additions: Veggies (add to pasta water at the end and blanch for a few minutes: broccoli, asparagus, snow peas, English peas, fava beans, edamame, etc.) Or sauteed mushrooms, or roasted veggies (like asparagus, butternut or cauliflower) or grilled veggies. Or toss in spinach, arugula or kale at the end of cooking. Sometimes, a little lemon zest is nice too. 😉
Instructions
- Cook Pasta in 8 cups of water with 1 teaspoon of salt- according to package directions. Drain, reserving 2 cups of the hot pasta water.
- Steam the broccoli until fork tender, and during the last minute add the peas. Drain and set aside.
- Heat a large skillet over medium heat. Toast fresh crushed peppercorn, in the dry skillet for 1 minute, or until fragrant. Add 1/2 cup pasta water, simmer on low for 2 minutes.
- Add the cooked pasta to the “pepper water” in the skillet, over medium-low heat, stirring. Add more pasta water so it gets it a little saucy if needed. Stir in the veggies and pecorino cheese adding more hot pasta water to get a creamy consistency.
- Taste for salt and pepper, adjust to taste. Add more pasta water, cheese or pepper if you like.
- To serve, divide, sprinkle each portion with more pecorino, lemon zest, chili flakes, parsley and hearty drizzle of olive oil.
Nutrition
- Serving Size: 1 cup
- Calories: 395
- Sugar: 4.7 g
- Sodium: 2015.3 mg
- Fat: 12.1 g
- Saturated Fat: 3.6 g
- Carbohydrates: 53.2 g
- Fiber: 5.6 g
- Protein: 16.1 g
- Cholesterol: 14.8 mg
