Broccoli con Pasta

Okay, so I know that it is suppose to be Pasta con Broccoli, but I added so much broccoli that I felt that the pasta should be the object and not the subject (or something like that?). I’ve been wanting to make a pasta dish for a while, and since pasta with broccoli is my favorite combo, I decided to search for some recipes. Almost all the well-rated recipes I came across included about the same ingredients. But I looked at this one on All Recipes, and I read the modifications that other people made before deciding how to make my own.

Broccoli con Pasta

I gathered up my ingredients…

I also used a touch of butter, EVOO and red pepper flakes that are not pictured. After getting everything into one place, I got to work. I chopped my two mushrooms, a 1/4 of a sweet onion and started browning my garlic in the butter and EVOO. But as I was cooking, I realized that my precious Le Creuset pot that West so sweetly bought me after I saw Julie & Julia (because I just had to have the same cookware if I were ever going to make anything worth eating) was sitting empty in my cabinet.

My apologies little pot! I will try to use you soon. After the T. of garlic had been in the pan for about two minutes, I added the onion, and then after another two minutes, the mushrooms with a T. of white wine.

When the mushrooms started to darken, I decided to add the liquids. I put 2 ounces of tomato sauce, 1/2 C. of cream and 1/2 C. of water. Then I added a good bit of black pepper, some sea salt and a few heavy sprinkles of red pepper flakes (when I write “heavy sprinkles” I think about people in my writer’s workshop classes telling me that that is impossible because sprinkles has connotations and denotations of being light, ha).

While the sauce simmered, I threw the 7 ounces of pasta in boiling water and cooked it for 6 minutes before adding 2 cups of fresh broccoli.

Doesn’t it look like some type of happy swamp? While the pasta and broccoli cooked for another six minutes, I added 1/8 cup of the parmigiano-reggiano to the sauce. Then, I drained the pasta and broccoli, added it to the sauce, stirred it around and threw on the remaining 1/4 cup of cheese.

Not gonna lie, this was really good. I think it’s pretty simple, so if you don’t have anything against fat and dairy, try it!


8 thoughts on “Broccoli con Pasta

  1. Hi! I’m a friend of Laura’s and I constantly bother her with talk of blogs and/or food, so I was super excited when she told me about your new blog! I will add you to my google reader.

    That pasta looks divine!! I’m jealous Laura has a roommate that is so passionate about cooking!

    Do you happen to read “The Pioneer Woman Cooks”? One of my favorite foodie blogs!

    • Haha. Well, I don’t know if I’m passionate about cooking. I just really enjoy doing it when I have time, which really isn’t as often as I’d like it to be. But, thanks for adding me to your reader! 🙂

      And, I just recently heard about “The Pioneer Woman Cooks,” so I’m hoping to start following/keeping up with that blog, too.

      I’m on a cooking fast this week due to vacation, but I’m already thinking about what I want to make when I get back. Do you have a blog?

  2. Oh, you will love the Pioneer Woman! She is hilarious and makes the most delicious things!

    No blog, but I’d love to start one! Maybe this summer.

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