Spaghetti with Broccoli


After a weekend of indulgence, I'm ready for a simple pasta dish. Spaghetti with Broccoli is perfect. A combination of lots of fresh broccoli, herb butter, red chili flakes, and a few other goodies makes this seemingly unassuming dish delicious. I even added anchovies for that little extra something; Take them or leave them; this is the perfect way to start the week.


Ingredients for Spaghetti with Broccoli:


1 pound spaghetti, cooked according to package instructions

1 cup reserved pasta water

2 pounds broccoli, cut into small florets

1/4 cup olive oil

2 tablespoons herb butter

4 anchovies

2 cups chicken broth

1/2 teaspoon crushed chili pepper flakes

6 cloves minced garlic

zest and juice of 1 lemon

1/2 teaspoon black pepper

1/2 teaspoon kosher salt

1/2 cup + more for serving Pecorino Romano grated cheese


Time-Saving Tip: Cut the broccoli up to a day in advance.


Let's see what we need:

We're ready to cook.



Add the butter, anchovies, and oil to a non-stick pan. Saute until the anchovies break down; add the red pepper.


Transfer the broccoli to the pan and saute over high heat until it turns bright green. Pour in the broth and simmer for a couple of minutes until the vegetable is slightly tender.


Add the spaghetti and toss. Season with salt and pepper and add the cheese. If the pasta needs to be loosened up a bit, add a little of the pasta water.Stir is lemon and zest.


It's ready! Spaghetti with Broccoli has it all. It's healthy, easy to prepare, and delicious.


Enjoy!



Spaghetti with Broccoli:


  • 1 pound spaghetti, cooked according to package instructions

  • 1 cup reserved pasta water

  • 2 pounds broccoli, cut into small florets

  • 1/4 cup olive oil

  • 2 tablespoons herb butter

  • 4 anchovies

  • 2 cups chicken broth

  • 1/2 teaspoon crushed chili pepper flakes

  • 6 cloves minced garlic

  • zest and juice of 1 lemon

  • 1/2 teaspoon black pepper

  • 1/2 teaspoon kosher salt

  • 1/2 cup + more for serving Pecorino Romano grated cheese

  • Add the butter, anchovies, and oil to a non-stick pan. Saute until the anchovies break

  • down; add the red pepper.

  • Transfer the broccoli to the pan and saute over high heat until it turns bright green. Pour in the broth and simmer for a couple of minutes until the vegetable is slightly tender.

  • Add the spaghetti and toss. Season with salt and pepper and add the cheese. If the pasta needs to be loosened up a bit, add a little of the pasta water.Stir is lemon and zest.

  • Time-Saving Tip: Cut the broccoli up to a day in advance.