Pasta, Pasta, PastaTagliatelle 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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