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Pasta with broccoli: the best recipes – Italian Cuisine


Excellent as vegetable side dish for meat and fish, broccoli is also a perfect ingredient to accompany and flavor pasta dishes.

Broccoli: a cure for health!

It is good to know that it is a vegetable that contains very few calories (27 per 100 g) and therefore perfect to be included in low-calorie diets. Broccoli is rich in mineral salts (calcium, iron, phosphorus, potassium) e vitamin C, B1 and B2. Also from recent studies we know that they are also excellent remedy for lung diseases, asthma and respiratory problems generally. That's why they even earned the nickname of "rescuers".

INTEGRAL PENS WITH ROMAN BROCCOLI
Penne integrals with Roman broccoli.

How to choose and clean broccoli

First thing to learn: the inflorescences of the best broccoli must be compact, firm, of bright and intense color, without dents or yellow parts. The leaves must be consistent and fragile to the touch, fleshy and break with dry sound. Broccoli, moreover, should be kept in the fridge and they remain for 4 or 5 days in the vegetable compartment and to clean them just remove the leaves and remove the tops from the core. Then, before using them, you have to wash them thoroughly under running water.

Pasta with broccoli, not just orecchiette!

The great classic are the Orecchiette Ai Broccoli, but this vegetable is also perfect for flavoring other pasta-based recipes: tagliolini with broccoli and clams, half-moons of cod with broccoli cream, strascinati with red wine with broccoli and crescenza, half sleeves with broccoli Roman anchovy, penne wholemeal with broccoli Roman, ravioli with broccoli fish, strascinati with broccoli and Roman onions fries, paccheri in miso sauce, broccoli and dried apricots, broccoli in orecchiette with potatoes and chilli, curly lasagnette with broccoli, pasta with broccoli and raisins, garganelli with cream of escarole, broccoli and culatello. And for those who love the first broth, here are a couple of recipes with broccoli: soup with broccoli, soup with chicken and broccoli.

The 15 best pasta recipes with broccoli

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Orecchiette Ai Broccoli

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Tagliolini with broccoli and clams

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Strascinati to red wine with broccoli and crescenza

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Half sleeves with Roman broccoli anchovy

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Penne integrals with Roman broccoli

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Ravioli with broccoli fish

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Strascinati with Roman broccoli and fried onions

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Curly lasagnette with romanesco broccoli

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Pasta dish with broccoli and raisins

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Garganelli with cream of escarole, broccoli and culatello

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Broccoli in orecchiette with potatoes and hot pepper

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Soup with broccoli

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Chicken and broccoli soup

Legumes, broccoli and cauliflower for a light pasta – Italian Cuisine


How to prepare a light and delicious first course focusing on the volume and taste of vegetables and legumes. In the pasta we will prepare together, 50 g of half-sized pens will be enough

January is the month that closes the bridges with the holidays, raises our gaze towards the future and (alas) asks us to deal with the scales. But not only. The start of the new year is also the right time for abandon the habits that have weighed us down, and tired between Christmas and New Year where fats and alcohol have put a strain on our body.
Turning the page, however, should not mean deprivation, boredom and depression. Rather. Our new desire for lightness must be the starting point for a season full of satisfactions, goals achieved and harmony. A balance to be found and reward yourself right from the table, where vegetables, fruit, cereals, legumes, lean meats and fish will play a leading role. But without renouncing bread and pasta that we will continue to consume paying attention not to exceed the portions. Just like in our light pasta recipe shown in the video.

Because 50 g are enough

The portion of recommended pasta per person is about 80 g. Which means less than 100 that fill a dish with great satisfaction of the sweet tooth, but more than 60 g suggested in low-calorie diets. In our recipe, the half-pens that we will season with broccoli, cauliflower, vegetables and mozzarella will be a portion of 50 g per person and you will notice that they will be more than enough to satisfy your appetite. The construction of a light pasta like this is born from the technique of remove pasta (the famous 30 g missing in the appeal) and add healthy and nutritious ingredients capable of giving substance and richness at the plate. In our warm pasta with green broccoli, cauliflower and mozzarella, we find for example well 150 g of vegetables and vegetables per serving that will allow us to make a full of vitamins, fiber and minerals without renouncing the pleasure of a good pasta dish.

The recipe for light halves

As shown in the video above, to prepare the half-year-olds with vegetables, green broccoli, cauliflower and mozzarella, we will need only 15 minutes and we will have to start from the preparation of the ingredients for 4 people.
We will need 200 g of half-year-old, 120 g of mozzarella, 100 g of green broccoli, 100 g of white cauliflower, a pack of Legumissimi Findus with borlotti beans, peas, chickpeas and lentils, salt and extra virgin olive oil.
First we will bring the water to a boil, we will salt and add the pasta cooking for 6 minutes. At this point we will add Legumissimi still frozen and after 3 minutes we will combine the cauliflower and the green broccoli (cut into small pieces and small tufts). We will cook for another 3 minutes, drain and season with extra virgin olive oil and the mozzarella cut into cubes.

The art of combining vegetables and legumes

When we prepare a first course based on vegetables such as broccoli and cauliflower, we tend to consider it lighter than a preparation that also contains legumes. But we're wrong. Combining carbohydrates and proteins in fact, helps to lower the glycemic index of pasta and promotes a slower absorption of nutrients. The sense of satiety given by proteins is also important to avoid taking more calories with snacks and snacks out of the meal.
This strategy is also valid and above all in the case of plant proteins such as those contained in lentils, chickpeas, peas and borlotti beans, the Legumissimi Frozen Findus mix that we have included in our first course.

The strengths of the recipe

Vegetarian, satiating and light, this recipe is ideal for serving a unique dish rich in taste. Perfect to be inserted in ours weekly menus in dishes that do not include meat or fish, is a simple and genuine way to learn how to enjoy the wonders of the vegetable garden. As shown in the video above then, the steps do not require the use of different cooking vessels, but they point everything onoptimization of the water in which pasta is boiled. This is possible thanks to the use of frozen vegetables that significantly reduce preparation time and can be prepared in less time than pasta cooking. In fact, in the recipe we see that they are enough 6 minutes because they bake in a pot with boiling water, while if we wanted to prepare them in a pan we would need 8 minutes to become 10 if you choose cooking in a microwave oven.

Recipe Baked pasta with turnip tops – Italian Cuisine


  • 850 g turnip greens
  • 500 g rigatoni type pasta
  • 300 g Jerusalem artichoke
  • 200 g fresh goat cheese
  • 8 cherry tomatoes in oil
  • 2 anchovy fillets in salt
  • a red onion
  • a fresh chili
  • pecorino cheese
  • extra virgin olive oil
  • salt
  • pepper

For the recipe of baked pasta with turnip tops, peel the Jerusalem artichokes, cut them into pieces and boil them in boiling salted water for 20 minutes.
Clean the turnip tops and blanch them for a minute in salted water; drain and brown them in a pan with a little oil and chilli pepper for 5 minutes. Cut the onion into slices and brown it in a veil of oil for 5 minutes. Cook the rigatoni in plenty of boiling salted water, draining them 4-5 minutes before the scheduled time.
Blend the goat's cheese with the desalted anchovy fillets, 30 g of oil, a minced pepper and a ladle of pasta cooking water. Mix the rigatoni with this cream, the turnip tops, the Jerusalem artichokes, the browned onion the tomatoes in oil cut into slices and 4-5 cloves of grated pecorino cheese; transfer the dough into a pan and bake at 180 ° C for about 15 minutes. Bring it forward Prepare the pasta pan the day before and store it in the fridge. At the last, gratinatela in the oven at 180 ° C for 20 minutes.