If you've got to eat your broccoli, this is a great way to do it. A beautiful side dish of broccoli and angel hair pasta with red pepper flakes is so delicious and so aromatic.
this recipe is very good and very similar to the one done at my mother's home in Sicily. Only difference, we cook the pasta in the same water the broccoli have been cooked in to give it extra flavor and stir fry some sun dried tomatoes and/or a few anchovies fillets with the garlic. We usually don't top it with parmesan but with roasted breadcrumbs.
Read MoreI can never get these garlic/oil recipes right! I thought this one would be different with having broth. I ended up with a soup like broth. My only change was adding in some sautéed mushrooms. I can't imagine it adding that much liquid! I finally ended up adding some half and half at the end, to change it up, and see if that would thicken the consistency. It did nothing. I ended up with white broth. On taste and texture, I would rate it about a 2. Being as I have never succeeded at one of these recipes I rated it 1 star higher. Maybe, someone will eat it.
Read Morethis recipe is very good and very similar to the one done at my mother's home in Sicily. Only difference, we cook the pasta in the same water the broccoli have been cooked in to give it extra flavor and stir fry some sun dried tomatoes and/or a few anchovies fillets with the garlic. We usually don't top it with parmesan but with roasted breadcrumbs.
Seriously delicious! I had mushrooms that needed to be used up and added them with the butter and olive oil. Farfalle pasta worked well as an alternative to Angel Hair. Would not change a thing!
Delicious! I added a few meatballs on top to make this a main dish. Also added a squeeze of lemon at the end. Be sure to undercook your broccoli and your pasta. They will both finish cooking in the pot at the end. If it seems too runny, place on stovetop for another minute until broth cooks off.
This is a great recipe that I grew up eating and still make it often, just last week, as a matter of fact! I prefer to use Spaghetti Rigati or Thin Spaghetti. I usually just eyeball the recipe, but Chef John's measurements are spot on. I do add some freshly ground black pepper and sometimes I change it up by adding caramelized onion. Last week, I added the onion and also bacon that I chopped finely and crisped and sauteed the onion, garlic and stems using a bit of the bacon grease along with the oil and butter. That was a tasty variation. Another variation that I have made, one that might not appeal to everyone, is to cook the florets until they are very soft and mashing the broccoli/garlic and onions into the stock, leaving some of the broccoli in small chunks. This method makes it more of a sauce that will cling to the pasta. Alternately, you can also set aside some florets to cook tender crisp so that you have the best of both worlds! For Chrissy, yes, you can use frozen broccoli, but the cooking time will have to be adjusted. I would let the broccoli thaw first and then proceed with the recipe. Hope this helps!
Chef John, You always come through! I had a couple of boneless chicken breasts I wanted to use, so I cut them in medallions, dusted them in some flour and then sautéed them with the garlic. It helped to make a thicker sauce. I also sautéed mushrooms and threw them in with the pasta, chicken and broccoli. It was a wonderful meal! Thank You!
Absolutely delicious. Easy to make! We served this with some fresh fruit on the side & it was a perfect dinner.
In a word...yum! I am a vegetarian, so I opted for vegetable broth instead of chicken stock. Otherwise, I stayed true to the recipe. Next time, I will add mushrooms, but the final product is just as good as a similar recipe from my favorite restaurants! I am thrilled and my family was just as excited with this new recipe as I was!
Great dish. For those who say way too salty, why? Recipe says SALT TO TASTE. So YOU added too much salt and it's not the recipe's fault.When using canned broth, even low sodium, you should never add more salt. Excellent recipe Chef John. 5 stars is too low really.
I had to change from chicken broth because I didn't have any so I used cream of chicken- mushroom soup instead with a full can of water and I alsp cooked pieces of small cut up chicken with the garlic in the oil and butter it turned out great. I think it needed more spice so added more pepper and more pepper flakes. Parmesan cheese on top mixed in yum.
This is a fantastic recipe! I like to add chickpeas at the same time as the florets to make it a vegetarian entree,but otherwise, follow the recipe to a T with great results each time.
I can never get these garlic/oil recipes right! I thought this one would be different with having broth. I ended up with a soup like broth. My only change was adding in some sautéed mushrooms. I can't imagine it adding that much liquid! I finally ended up adding some half and half at the end, to change it up, and see if that would thicken the consistency. It did nothing. I ended up with white broth. On taste and texture, I would rate it about a 2. Being as I have never succeeded at one of these recipes I rated it 1 star higher. Maybe, someone will eat it.
Followed this recipe as written and it was delicious - once again thank you Chef John.
Loved this recipe! I had some leftover chicken that I sliced thinly and added long enough before serving to heat through. I also toasted some pine nuts and added before serving. I used to go to a restaurant that served a similar dish and have been trying ever since to recreate it. This recipe beats the original. Thanks for a great recipe
My whole family loved this! The key to not having it runny is to gauge the amount of broth visually. Less broccoli means less broth. When in doubt, the pasta can be cooked right in the pan before the broc heads are added. We'll make this again for sure!
This is awesome! I've made other similar dishes, but none hold a candle to this one. Spot on, Chef John, spot on! This will see a lot of action at the LTH house. No changes, other than using a couple more garlic cloves because, well, why not. THANK YOU, Chef John!
Delicious recipe. The sauce is light but very tasty. My husband and I both loved the flavors and it's a pretty simple recipe to follow. If your mouth is spicy heat sensitive, I would suggest 1/2 tsp. pepper flakes. The flavor will still be there with less bite but it was great for us.
Love this recipe as it is presented. Another way to incorporate the broccoli stems is to peel the stems all the way through, as you would a carrot and add to the pan. Vegetable broth makes it vegetarian.
I added chicken breast cut up into cubes. It was delicious and so easy. I like the idea of using sauteed prawns to the mix as well. I will definitely make this again.
Delicious, I substituted grapeseed oil for the olive oil and added almonds slivers and a dash of lemon. Turned out great and took way less than forty five minutes. My only concern was it ended up a bit too salty, next time I'll go with low sodium chicken broth and won't add any extra.
Made it as listed. My husband thought this was a bit spicy so I may cut back on the red pepper flakes next time. I thought it was great as it was. Thanks for sharing!
I make this without chicken broth and i use more butter not as healthy as yours. I also add cauliflower and mushrooms
Not as difficult to make as I thought it might be and the taste reminded me of Scampi. I did not have Red Pepper Flakes, but did have a Red Bell Pepper. I chopped 1/3 of the pepper very small and added with the broccoli stem pieces. The rest of the pepper, I chopped large and added with the broccoli tops. The only other thing I did differently was to add the pasta to the sauce instead of pouring them into a clean pot. Didn't need to dirty an extra dish. The taste was very good and had perfect amount of garlic. I am definitely going to make this again. Thanks for sharing the recipe!
Perfect. I used three bullion cubes in the water instead of broth just because I didn't have the broth on hand.
My new favorite pasta recipe! I added grilled chicken and it made this the perfect meal. Great hot or cold so left overs are easy.
I've been making this one for quite some time, replacing the broccoli with sliced black olives. The amount of broth is just personal taste. I'll try broccoli next time- I'm sure it will be good.
All Recipes has really taught me how to cook. I am grown but have not been very successful in the kitchen......until now. I followed the recipe almost exactly and it was so yummy. I was getting stressed out trying to follow the recipe and I accidentally threw almost all the broccoli stems away. I just used what I had left. My daughter wants me to add some chicken next time tho. This recipe is added to my recipe box. I will also be following Chef John!Thx
Delicious! I added some shrimp and red pepper but otherwise made no changes. I'll probably use less salt next time.
This was very good and very healthy. Will make again, love that it uses all of the broccoli because the stems are the most healthy.
This recipe was surprisingly good. I was skeptical at first about the amount of liquid, but make sure that you first don't over-cook your pasta, and that you add the cheese in at the same time as the broth/stock. Remember that you have to let the pasta sit for a bit so that it soaks up the broth.
Fantastic recipe, easy and delish. I use a bit more crushed red pepper because we like a bit of a kick, and extra Parmesan never hurt anybody.
This was SO delicious. I added cubed and cooked chicken , seasoned with garic and pepper. I made it for my sisters picky little eaters and they gobbled it up. Can't wait to make it again !
Wonderful! Definitely take the advice of others and way undercook your pasta. I used very thin spaghetti and cooked it for half the recommended time. Stir-fried some cut up chicken ahead of time and added at the end. Also added some broccoli slaw to the cut up stems since I had some on hand. Hubby gave it two thumbs up! Will absolutely keep it in the rotation.
Absolutely delicious! For my family's taste preference, I decreased the grated cheese and red pepper slightly. Each serving was then topped with toasted, buttered panko breadcrumbs. I will make this again. It's great for a quick weekday dinner.
I made this exactly,, added grilled chicken at the end - tossed it in. I thought it was okay. Kind of bland, even with the high end cheese.
Loved this nice alternative for a side dish that covers carbs and vegies. We made as written except we didn't have the recommended cheese, so I used grated Parmesan and it was still fantastic. Next time I will either lessen or skip the red pepper flakes and seasoning because it got a little spicy for my little one.
One of my favorites... I used to order linguine with broccoli at Italian restaurants until I realized how much fat it contains. I also consider this a main meal... who needs meat every time?!?! Very filling and delicious. One way to cut back on the fat content, if that's a concern, is to use half the butter and maybe a little more broth. Excellent!!!
This recipe is excellent! I made 1/2 recipe tonight for the two of us for dinner tonight. I diced 1/2 chicken breast and sauteed that in butter with 4 oz fresh sliced mushrooms. Then made the recipe as directed and added the chicken and mushrooms and a splash of dry white wine to the sauce just long enough to heat through. My husband absolutely loved it. I will make this again.
Tasted great at first meal, but made way too much for 4 servings...1 lb of pasta??? It didn't keep and reheat well.
I have made this dish many, many times - it is a huge favorite at our house. But I do not add the pepper flakes - just personal preference. Sooooo delicious!!!
I liked this but didn't love it. Made it just as the recipe said and although it was good, it wasn't a favorite with my family. I have to admit it was better the next day.
Added more garlic, a full stick of butter and ended up leaving out the broccoli because it had turned and I didn't realize it. So since no broccoli, I simmered the pasta in the stock and added some parsley. The sauce was still a bit thin (my fault since no broccoli) so I added a couple Tbsp flour just to thicken a bit more. Would be good with some grilled chicken :)
Excellent recipe! So delicious! I just added some chopped , toasted pecans before serving along with the cheese for a little crunch. However, it would have been great without the pecans, as well.
Excellent recipe! Any pasta will do. I used rigatoni and added sundried tomatoes to the leftovers. My husband and two children (ages 7 and 8) loved it. Kid friendly recipe also excellent recipe for guests/company!
Very good! I halved the recipe, just to use it for a side dish, and added a little extra chicken broth at the end b/c it looked a bit dry. The flavors really get into the pasta and make a tasty dish. A nice, light, fresh tasting pasta. This was super simple to make too...I will be making this again~YUM! Thanks for sharing. ;)
Delicious! Easy! I added a pound chicken breast that I had cut into pieces and cooked in butter before hand. Then added during the last step.
Really simple, tasty dish. Made as written except for adding extra red pepper flakes.
Not bad! I liked that this recipe uses all of the broccoli...has you cutting up the stems and simmering them first, because they can be sort of tough sometimes.
The only thing keeping this from being 5 stars is the amount of liquid that didn't cook down. I cut the water/broth in half, and it was still too much. I purposely didn't add all 3 cups at once, thinking it was WAY more than I've ever used other times. So glad I did that. I did change it up---used Asparagus, slicing the stems into small rounds, since the asparagus we get this time of year is a bit tough in the stalks. Sauteed asparagus slices in 1 cup chicken broth added to garlic/butter/oil mixture. Added a packet of Chicken Stock (dry)and 1/2 cup pasta water when I added the asparagus tops and some snow peas to the final mix. Was hoping the excess liquid would get absorbed when I poured it over the pasta---no such luck. It was still great, but next time I'll probably cook the pasta a little less before I add the veggies to the pasta--could be I overcooked the pasta before draining it so it was less prone to absorbing additional liquid. First time is always a learning process. Can't wait to try it with broccoli, though I plan to make it with asparagus and snow peas again. Was a huge hit with hubs!
My husband thought is was bland-just okay and could use more flavor.I follow Chef John all the time but this recipe was not it a hit in our home.
This was a better healthy recipe, but we sure missed a creamy Alfredo sauce. I will share this with my daughter-in-law as she will love it and use it with spaghetti squash. I will add a sauce next time and it will be so good.
Feels light and yet filling. The red pepper flakes really add the flavor. I had some crimini mushrooms around so I sautéed them in butter and tossed them in at the last minute. My husband loved it too. I will be making this easy dish again.
I do similar without the soup, cheese, red pepper flakes, and butter. I add slivered carrots and sometimes some slivered almonds and black pepper to taste. This addresses some dietary restrictions.
Believe I did not have enough cut up broccoli stems. Outside of that, the dish was great
Only thing I changed was type of pasta (bow tie and I did add lemon). Served for a party and spaghetti is not easy to handle. It is fabulous. Love it. Thank you
This is a great and easy recipe. Quick to make, too. I do not like broccoli stems, so I leave out the step about cooking the stems separately and reduce the stock to about a cup. Makes a great side to a protein or a good one-dish vegetarian meal.
I have been making this same recipe for years. Sometimes I add some chicken or even shrimp. You can add anything. Easy and good.
My family of four (including 2 teens), loved this! The only change I made was to use whole wheat spaghetti, since that is all I had available. I followed the video's advice and let it sit for a full five minutes in the pot to cook a little more. This was a healthy, filling meal!
My family really love this recipie. I add sun-dried tomatoes and more garlic. Next time I'll add some mushrooms and peas from my garden. I served this with chicken strips on top, it was a perfect and satisfying meal.
I think it is great i followed the recipe as posted i would make it again
I made 1 addition to it. I added shrimp at the end of the simmer. My grandson loved it since it was a light sauce, not an Alfredo.
Had fresh broccoli from our garden so I was looking for recipes with broccoli & pasta. Came across this one and surprised my hubby this evening with this meal. I added mushrooms and omitted the red pepper flakes. We really enjoyed it! He keeps telling me, this is Pretty good :) Will be making it again!
Good recipe! It actually freezes well too, reheated with a little broth (much better than frozen convenience meals in the stores). Thanks for sharing!
Very one note flavour. Easy enough to put together but bland. I usually love chef John's contributions but this one is not a winner for me. Sorry!
We thought this was okay. Everyone ate but no one was raving about it. I'm not likely to make this again but it was a nice and easy way to use up extra broccoli.
Great recipe. Everyone loved this. I used 4.5 teaspoons of minced garlic from a jar. Next time I make it I will use 6.
This is one of my favorite go to quick and easy meals. I have a picky eater and even she loved it and eat 3 bowls. Keeper.
When I read this recipe I couldn't wait to try it. I had a package of Broccoli and Cauliflower pieces so I used both. I couldn't make the sauce because I didn't have stems so I proceeded blindly. OMG, It was amazing! I kind of sautéed the B&C in the olive oil, but did the trick with the Chicken broth and the pasta. I will make this over and over. Making it tonight for my dinner, and yes will use both veggies again....YUM
Bland, Bland, Bland. Even after adding a lot more cheese, still bland. Won't make it again.
amazing recipe no changes needed. add chicken for protein. my husband loves this.
This is some of the best pasta I've ever had! I like to mix in some extra cheese but it's still good. Love it!!!
We both liked this. I didn't add all the broccoli it called for and I should have. Very tasty! Will make again!
I will make it again! I didn't understand the part about broccoli sauce, though. I only had frozen broccoli available, so per my usual, I steamed it. Also, I didn't have any fresh garlic, but I did have refrigerated minced garlic. I followed the recipe to the best of my abilities & I can happily say that my Dad & son loved it! Thanks!!
If you’re sensitive to spice go easy on the pepper flakes! But besides that, great recipe, super easy to follow and complete. I seemed to have a decent amount of excess stock that required turning the noodles on simmer to absorb, but still yummy!
I love that instead of throwing away the stalks we use them in this recipe. It's a very simple but delicious recipe. It's a little soupy but we enjoyed it! Instead of long noodles I used elbows.
This is very good. I substituted spaghetti for angel hair and so cooked the spaghetti a little longer. Thanks Chef John
Why is it then whenever I use Angel Hair pasta, it always balls up when trying to mix? I also found this to be lacking in taste somewhat (use more garlic, and I put a LOT of Romano cheese on it while eating). I may try again using fettuccini or something with a bit more body.
Tasty! Made this on a Wednesday night after work. Enjoyed the light prep with the awesome product. I followed the recipe exactly, scaled down to two people... Its got lots of fabulous flavor with that taste of a long prepared dinner. For those, of you of you who don't like crushed red pepper and/or garlic because of the heat, this recipe has a wonderful "flavor" without the heat. Definitely will put into the monthly rotation at our house of two!
The kids liked it! It stuck together in the end a bit. I used parm but something freshly shaved would have been even better.
