The Best and Easiest Spaghetti with Broccoli

Von Sip and Feast · 25 Min.

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Zubereitung

1. Bring a large pot of salted water (2 tablespoons per gallon) to a boil.
2. Cut off and discard the bottom 1-2 inches of the broccoli stems, then break the rest into bite-size florets.
3. Add the florets to the boiling water and cook for 10 minutes until very tender.
4. Lift out the broccoli with a slotted spoon and set aside, keeping the cooking water in the pot.
5. In a large pan over medium-low heat, saute the garlic in the olive oil until golden, about 2-3 minutes. Add the red pepper flakes and cook for 30 seconds.
6. Add the broccoli to the pan and saute to soften it further.
7. Cook the spaghetti in the same water until 1 minute short of al dente.
8. Add 1 cup of the pasta water to the pan and simmer on low. For a creamier sauce, mash the broccoli against the side of the pan with a wooden spoon.
9. When the pasta is nearly al dente, add it to the pan and cook, stirring often, until perfectly al dente.
10. Take the pan off the heat and add the pecorino, tossing to coat.
11. Taste and adjust the salt and pepper. If the sauce is too thick, add more reserved pasta water to loosen it.

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KnoblauchKäseNudelnBrokkoliSpaghettiPecorino