Broccoli & Garlic Pasta

Ingredients:
2 heads broccoli, cut into florets
3 cloves garlic, chopped
1 shallot, chopped
3/4 cup bread crumbs
3 tablespoons olive oil
1 tablespoon oregano
salt
pepper

Directions:
Heat oil in a large pan or wok and add the garlic, oregano, salt, pepper and shallot. Saute until fragrant, about 2-3 minutes. Add broccoli and cook until almost tender, about 6 minutes, stirring occasionally. Add bread crumbs and stir to incorporate and heat through. Toss with 10 oz hot, cooked pasta.

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My thoughts:

This is not even a 30 minute meal, it’s a 15 minute meal and it’s good. You can make the whole thing in the time it takes to boil the pasta and no one would ever know. The broccoli takes on this amazing garlic flavor and just about melts in your mouth. Perfect for a weeknight dinner.

20 Comments

  1. I love broccoli in my pasta!

  2. This sounds delicious. BTW, I’ve made the Eggplant Marina three times so far. Love that recipe!

  3. Healthy, tasty and ever so pretty! I like the sound of everything…but perhaps a little more garlic? 😉

  4. Ellie: the garlic cloves I had were HUGE so any more would have been over kill. If they were more normal sized, I probably would have used more like 4-5.

  5. yum! so simple, so light and so tasty. Then if you wanna be bad, add some cream and cheese like gorgonzola. 😀

  6. Yummmm… this is one that I must try. Maybe tonight! 🙂

  7. So delicious and simple looking! I love the breadcrumbs!

  8. Sounds delicious. Rachel I’ve tagged you for the Five Foods project from Travellers Lunchbox.

  9. I’m so glad you stopped by my blog, so that I could find out about yours!
    I like the sound of this simple dish, sometimes the simplier the dish is the better it tastes!

  10. that looks so yummy. i think i might make it tonight, so quick – looks really delicious 🙂

  11. Sounds so fast,healthy and easy.
    Did you use fresh or dried oregano?

  12. I used dried oregano, but either would be fine.

  13. I made this on Sunday and the broccoli was delicious! I’d never cooked fresh broccoli before. Where did you find shallots? I had to substitue green onions, which was fine. To appease my hungry bf, I also baked some chicken breasts in foil packets, with a couple of lemon slices, more of the green onions and the oregano. All the flavors were great together.

  14. Thanks for the recipe, I’m going to give this one a try!

  15. Danielle: Shallots are normally sold right next to fresh garlic. They look sort of like small, ovalish red onions.

  16. Do you use fresh breadcrumbs or dried?

  17. You could use fresh or dried breadcrumbs in this recipe.

  18. I made this tonight and it was SO good! I think next time I’ll add more garlic and leave out the salt (the breadcrumbs I had were Italian seasoned and were quite salty). Thanks for the great recipe!

  19. Hi! I found your site through Hilary’s superjux.com blog. I made this pasta for my wife and kids and they really liked it. It was great for carboloading before Yom Kippur. Next time I will have to not make so much of a mess in the kitchen with all those bread crumbs!

  20. I love this recipe. I live in Italy. This is a typical pasta recipe from the south of Italy. I usually make it without shallots and oregano but these two ingredients added an extra dimension. I usually cook the broccoli in the boiling water in which I cook the pasta just for a minute or so when the pasta is almost ready so that the broccoli remains crunchy and firm… yammie!

    Marco from Vicenza, Italy