Description
A delicious and hearty broccoli pasta recipe featuring tender broccoli florets cooked with aromatic onions, garlic, and red pepper flakes, tossed with fusilli pasta and finished with golden breadcrumb topping and shredded Parmesan cheese. Perfect for a quick and satisfying weeknight meal.
Ingredients
Scale
Vegetables
- 12 ounces broccoli florets
- 1 yellow onion, diced
- 3 cloves garlic, minced
Pasta
- 1 pound fusilli (or other chunky pasta)
Oils and Fats
- 2 tablespoons olive oil
- 1 tablespoon butter
Seasonings
- 1 teaspoon red pepper flakes
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
Other
- 1/2 cup breadcrumbs
- 1 cup shredded Parmesan cheese
Instructions
- Boil Water: Boil a large pot of salted water over high heat to prepare for cooking the broccoli and pasta.
- Sauté Onions: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the diced onions and cook for 5 to 6 minutes until they are lightly browned and fragrant.
- Cook Broccoli: While onions cook, add broccoli florets to the boiling water and let them boil for 5 minutes until tender but still crisp.
- Add Garlic and Spices: Add minced garlic to the onions and cook for 30 seconds, then stir in red pepper flakes, kosher salt, and ground black pepper to build flavor.
- Combine Broccoli and Sauce: Using a slotted spoon or sieve, remove broccoli from the boiling water and add it to the onion mixture. Reserve 1 cup of the pasta water and add it to the pot. Bring the sauce to a simmer, then reduce heat to medium-low to keep it warm.
- Cook Pasta: Add the fusilli pasta to the boiling water and cook according to package instructions until al dente.
- Simmer Sauce: Allow the broccoli sauce to simmer gently while the pasta cooks, stirring occasionally to meld flavors.
- Prepare Breadcrumb Topping: In a small frying pan, melt butter over medium heat. Add breadcrumbs and cook, stirring occasionally, for 3 to 5 minutes until they turn golden brown and crisp.
- Combine Pasta with Sauce: Drain the cooked pasta and add it to the broccoli sauce. Stir in half of the shredded Parmesan cheese and half of the toasted breadcrumbs to coat the pasta evenly.
- Serve: Plate the pasta and top with the remaining Parmesan cheese and toasted breadcrumbs for added texture and flavor.
Notes
- To make this dish vegetarian, ensure the Parmesan is vegetarian-friendly or substitute with a vegan cheese alternative.
- Save some pasta water to adjust the sauce consistency as needed.
- Breadcrumbs can be seasoned with garlic powder or herbs for extra flavor.
- Use gluten-free pasta and gluten-free breadcrumbs to make this recipe gluten-free.
- Adjust red pepper flakes to control the heat level based on your preference.
