Tagliatelle with Broccoli


Pasta, Pasta, Pasta Tagliatelle with Broccoli is a quick and easy dish to make for a starter course or a full dinner. The texture of the tagliatelle works perfectly with broccoli. The flavors are blended together with butter, olive oil and breadcrumbs. Which make this a very filling dish.

When I was growing up my grandmother made a great pasta and cauliflower dish that was flavorful and filling.  This recipe is just a variation of that dish.  

Again, this Tagliatelle with Broccoli dish is a very simple dish that should take only a few minutes to prepare.  You could use frozen broccoli if your in a hurry but of course to get the best results always use fresh ingredients.  Enjoy!


  • 2 cups of broccoli florets and stems
  • 1 bunch of long green onions
  • 3 cloves of garlic, chopped
  • 4 Tbls of butter
  • 3 table of extra virgin olive oil
  • 1 and 1/2 cups of seasoned breadcrumbs
  • 1 lb of tagliatelle
  • 1/2 cup  of fresh grated Parmesan cheese
  • 1/2 tsp of salt
  • 1/2 tsp of fresh ground black pepper


  • In 6 quarts of boiling salted water cook the broccoli until slightly tender.
  • In the meantime saute the garlic and onions in the olive oil and butter until the onions are translucent.
  • Add 1 cup of breadcrumbs and cook until toasted.
  • With a slotted spoon, remove the broccoli from the water and toss into the breadcrumb mixture.
  • Stir until the broccoli is well coated.
  • Add the remaining breadcrumbs and 1 cup of the broccoli water.  Cook for around 10 minutes.
  • Season with salt and pepper.
  • Add the tagliatelle to the broccoli water and cook until al dente.  8 to 10 minutes.
  • Drain the pasta and place it back in the pot with a little olive oil.
  • Stir in the broccoli breadcrumb mixture and serve topped with the Parmesan cheese.

    Serves 4 to 6 people.

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