Spaghetti with Broccoli Arugula and Pecorino
Spaghetti Broccoli Arugula and Pecorino, a delicious Italian Pasta recipe, fast, easy and healthy. A delicious combination.
Servings: 4 servings
Calories: 361kcal
Ingredients
- 1 small broccoli cut into florets (smaller pieces if you wish)
- ¼ cup olive oil (more if you like)
- 1 - 2 cloves garlic (minced)
- 1-2 dashes hot pepper flakes (or to taste)
- ½ cup arugula (rocket / rucola) chopped
- 2-3 tablespoons Pecorino cheese (more if desired)
- 1-2 pinches salt (or to taste)
- 3 cups cooked spaghetti
TOPPING
- 2-3 tablespoons chopped fresh arugula (more or less)
- 2-3 tablespoons freshly grated Pecorino
Instructions
- In a large pot of salted boiling water cook broccoli al dente, remove from the pot and add the pasta to cook in the same water until al dente.
- In a large pan add the olive oil, garlic and hot pepper flakes sauté 1-2 minutes, add the broccoli, cooked pasta and 2-3 tablespoons pasta water, cook on high heat, for approximately 1 minute. Add the pecorino and arugula, toss and saute on medium heat for 30-60 seconds, taste for salt*.
- Serve immediately, sprinkle with more chopped arugula and Pecorino if desired. Enjoy!
*Pecorino can be salty so taste before adding extra.
Notes
How Much Pasta To Use?
Rule of thumb is 2 ounces / 57 grams of dry pasta per person. Although you could increase to 2 1/2 ounces / 75 grams. This will yield approximately 1 1/4 – 1 3/4 cups cooked.
Storage
If you have leftovers of this spaghetti with broccoli, store it in an airtight container in the refrigerator for up to 4-5 days. Reheat covered with a splash of water on the stove or in the microwave. I don’t recommend freezing the leftovers.Nutrition
Calories: 361kcal | Carbohydrates: 43g | Protein: 12g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 5mg | Sodium: 215mg | Potassium: 575mg | Fiber: 6g | Sugar: 3g | Vitamin A: 1277IU | Vitamin C: 137mg | Calcium: 150mg | Iron: 3mg | Phosphorus: 206mg