Creamy Broccoli Pasta
Directions
- 1Remove the stem and trim the outer fibrous parts of the broccoli. Then cut the florets and place them in a bowl.
- 2Remove the stem and trim the outer fibrous parts of the broccoli. Then cut the florets and place them in a bowl.
- 3Remove the stem and trim the outer fibrous parts of the broccoli. Then cut the florets and place them in a bowl.
- 4Toss with olive oil and salt. Lay evenly on a sheet pan and bake at 350 until browned and crispy.
- 5Toss with olive oil and salt. Lay evenly on a sheet pan and bake at 350 until browned and crispy.
- 6Toss with olive oil and salt. Lay evenly on a sheet pan and bake at 350 until browned and crispy.
- 7Cut the stems into even pieces.
- 8Cut the stems into even pieces.
- 9Cut the stems into even pieces.
- 10Brown some garlic and onions in extra virgin olive oil.
- 11Brown some garlic and onions in extra virgin olive oil.
- 12Brown some garlic and onions in extra virgin olive oil.
- 13Add the broccoli stems and saute for a couple minutes.
- 14Add the broccoli stems and saute for a couple minutes.
- 15Add the broccoli stems and saute for a couple minutes.
- 16Add 1/2 cup of heavy cream and enough water to cover the broccoli stems.
- 17Add 1/2 cup of heavy cream and enough water to cover the broccoli stems.
- 18Add 1/2 cup of heavy cream and enough water to cover the broccoli stems.
- 19When the broccoli stems are tender, remove the parmesan rind and add fresh parsley.
- 20When the broccoli stems are tender, remove the parmesan rind and add fresh parsley.
- 21When the broccoli stems are tender, remove the parmesan rind and add fresh parsley.
- 22Use a stick blender or food processor and puree until smooth.
- 23Use a stick blender or food processor and puree until smooth.
- 24Use a stick blender or food processor and puree until smooth.
- 25Remove the trimmed florets from the oven.
- 26Remove the trimmed florets from the oven.
- 27Remove the trimmed florets from the oven.
- 28Toast up some panko breadcrumbs and lemon zest in a pan, then add the florets and mix.
- 29Toast up some panko breadcrumbs and lemon zest in a pan, then add the florets and mix.
- 30Toast up some panko breadcrumbs and lemon zest in a pan, then add the florets and mix.
- 31Heat up your sauce and add regatoni. Adjust the texture if needed, adding more water if necessary.
- 32Heat up your sauce and add regatoni. Adjust the texture if needed, adding more water if necessary.
- 33Heat up your sauce and add regatoni. Adjust the texture if needed, adding more water if necessary.
- 34Right before plating, squeeze a little lemon in, top with the broccoli crumb and grated parmesan.
- 35Right before plating, squeeze a little lemon in, top with the broccoli crumb and grated parmesan.
- 36Right before plating, squeeze a little lemon in, top with the broccoli crumb and grated parmesan.
Ingredients
- 1 broccoli
- 1 broccoli
- 1 broccoli
- 2 tablespoons olive oil
- 2 tablespoons olive oil
- 2 tablespoons olive oil
- 1 pinch salt
- 1 pinch salt
- 1 pinch salt
- 2 cloves garlic
- 2 cloves garlic
- 2 cloves garlic
- 1 small yellow onions
- 1 small yellow onions
- 1 small yellow onions
- 1 parmesan rind
- 1 parmesan rind
- 1 parmesan rind
- 1 1/2 cup heavy cream
- 1 1/2 cup heavy cream
- 1 1/2 cup heavy cream
- 1 enough to cover water
- 1 enough to cover water
- 1 enough to cover water
- 1 handful fresh parsley
- 1 handful fresh parsley
- 1 handful fresh parsley
- 1 1/2 cup panko breadcrumbs
- 1 1/2 cup panko breadcrumbs
- 1 1/2 cup panko breadcrumbs
- 1 tablespoon lemon zest
- 1 tablespoon lemon zest
- 1 tablespoon lemon zest
- 1 squeeze lemon juice
- 1 squeeze lemon juice
- 1 squeeze lemon juice
- 1 enough for your serving regatoni pasta
- 1 enough for your serving regatoni pasta
- 1 enough for your serving regatoni pasta
Equipment
knifebowlsheet panovensauce panstick blender