Pasta with Broccoli
Submitted by Adriann
Crisp-tender broccoli florets sautéed with garlic in butter and white wine toss with hot pasta for a quick vegetarian Italian side dish ready in 25 minutes.
YIELD
4 servingsPREP
15 minCOOK
5 minREADY
25 minThis straightforward pasta primavera showcases bright green broccoli cooked just until it snaps between your teeth, then tossed in a buttery wine sauce.
Garlic and onions build the aromatic base while a splash of white wine adds acidity that cuts through the richness.
Serve it as a light main course topped with plenty of grated Parmesan, or alongside grilled chicken or fish for a complete meal.
Kitchen Tips
- Keep it crisp: Cook the broccoli until it’s tender but still has bite; mushy broccoli loses its appeal and turns the dish dull.
- Use a large bowl: Tossing the hot pasta with the broccoli mixture in a big bowl ensures even distribution and makes it easier to coat every piece.
- Wine or broth: Either works well here; wine adds a sharper, brighter note while broth keeps it mellow and family-friendly.
Ingredients
Directions
Wash and cut broccoli into bite size pieces.
Cook in salted water until crisp.
Drain well and set aside.
In a pan, melt butter in olive oil.
Sauté onion until translucent.
Add garlic and simmer for 1 minute.
Add broccoli, and wine or broth and simmer 3 minutes.
Add salt and pepper.
In a large bowl mix drained pasta with broccoli mixture.
Toss well.
Serve immediately with grated cheese for topping.
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