Italian Broccoli Pasta with Pecorino and Lemon

Italian Broccoli Pasta is comfort food at its best and takes less than 30 minutes to prepare with kitchen staples.

Cooked broccoli is smashed with lots of garlic and extra virgin olive oil, then tossed with pasta, sharp Pecorino cheese and lemon creating a velvety sauce that coats the pasta in a deconstructed-broccoli-pesto-sort-of-way.


Extra Virgin Olive Oil Garlic Red Pepper Broccoli Florets Pasta

Prep and measure all ingredients. Bring a large pot of water to a boil. Then, combine the olive oil, garlic and red pepper flakes in a large pan over medium-low heat and cook until the garlic starts to soften and brown lightly.

Once the pasta water comes to a boil, add salt, then the broccoli, stirring frequently. Cook the broccoli for 4-5 minutes only–until it becomes soft and “smashable”. Test this out by piercing a piece with a fork.

Using a hand strainer or spider, transfer the broccoli from the boiling water to the pan with the garlic.

Then, add the pasta to the boiling water.

While the pasta is cooking, use either a potato masher or large fork and smash the broccoli into small pieces. Leave a few small chunks. Season with the salt and black pepper.

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