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Sicilian-Style Broccoli with Pasta



  • 1.5 lbs. broccoli head, see Direction #2

  • 1 small red onion, thinly sliced

  • 1/3 cup water

  • 2 Roma tomato, seeded & diced

  • 3 Tbsp oil

  • 1 tsp salt

  • ¼ tsp black pepper

  • 3 cloves garlic, minced

  • ¼ tsp red pepper flakes

  • ½ tsp oregano

  • ½ pound (8 oz.) medium length whole wheat pasta (rigatoni, bowtie, penne)

  • 1 Tbsp butter


  • 1 cup finely shredded Parmesan


  1. In a large pot, cook pasta al dente according to the package directions. When the pasta is almost done, remove 1 cup pasta water and save for sauce. Drain the rest of the pasta water.

  2. Meanwhile, prepare the broccoli for steaming:

    1. Cut the florets off the stalk into equal sized pieces. Peel the stalk and cut into the same size.

    2. Heat 1/3 cup of water and broccoli over high heat in a large, covered pot. Steam for 2 minutes—until broccoli turns bright green but is not fully cooked. Drain broccoli if necessary. Keep broccoli in the pot.

  3. In the same pot, drizzle oil over medium-high heat; add red onion and tomatoes, sauté for 3-4 minutes. Add butter, garlic, salt, black pepper, oregano, and pepper flakes; sauté 1 minute.

  4. Pour in 1/2 cup pasta water. Toss together over medium heat. Add more pasta water to make a soupier sauce. Adjust seasoning. Turn off heat and toss with Parmesan cheese.

Sicilian style Broccoli with Pasta
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