Pasta with longer-cooked broccoli from Smitten Kitchen by Deb Perelman

  • broccoli
  • Parmesan cheese
  • Show all ingredients...
  • Serves : 2-3

  • EYB Comments

    Can substitute gemelli pasta for fusilli corti pasta, and breadcrumbs or pecorino Romano cheese for Parmesan cheese.

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Notes about this recipe

  • Eat Your Books

    Can substitute gemelli pasta for fusilli corti pasta, and breadcrumbs or pecorino Romano cheese for Parmesan cheese.

  • allisonsemele on February 22, 2023

    This technique didn't work for me--both the broccoli and the pasta were softer than I like, and though I didn't have the puddle of liquid that some commenters on the SK site mentioned, the broccoli itself held onto too much moisture, which diluted the flavor. I like bolder flavors and more texture, so I much prefer the Marcella Hazan broccoli and anchovy sauce. I will not repeat this.

  • Astrid5555 on February 21, 2023

    Much better than expected, perfect weeknight low-effort family dinner!

  • Barb_N on February 21, 2023

    I saw a link to this and immediately made it. We usually have broccoli in the fridge and all the other ingredients. I used chopped preserved lemon for fresh lemon but otherwise followed the recipe. It took me a long time to realize I am not a ‘crisp-tender’ or roasted broccoli fan. I like it ‘longer cooked’. I plan to try gluten free pasta next time.

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