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Pasta with Broccoli and Garlic


From The Washington Post

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  • 8 ounces shell-shaped dried pasta (conchiglie pasta recommended)
  • 1/4 cup extra virgin olive oil
  • 6 medium cloves garlic, finely chopped (about 2 1/2 tablespoons)
  • 1/4 teaspoon crushed red pepper flakes
  • Salt
  • 12 ounces broccoli crowns (tough stems trimmed), florets cut into 1/2-inch pieces
  • Leaves from 1/4 bunch flat-leaf parsley, chopped (3 tablespoons)
  • Parmesan cheese (optional)


Servings 4
Preparation time 15mins
Cooking time 40mins


Step 1

Cook and drain the pasta according to package directions.

Meanwhile, heat the oil in a 10-inch skillet or saute pan over medium heat. Add the garlic, crushed red pepper flakes and salt to taste; reduce the heat to low. Cook the garlic for 13 to 15 minutes, adjusting the heat so the garlic softens without browning.

Add the broccoli pieces and the white wine; increase the heat to medium-high. As soon as the wine starts to bubble, cover the skillet or pan. Steam the broccoli for 3 to 4 minutes, until it is bright green and just tender. Remove from the heat immediately.

Toss together the garlic-broccoli mixture with the drained pasta and the parsley. Serve hot or at room temperature. Pass Parmesan cheese at the table, if desired.


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