Garlicy Broccoli & Cavolo Nero Pasta by @ravneeteats

20 min

4 servings

🥦

300 g

Broccoli

🥕

150 g

Cavolo nero

🧄

20 g

Garlic cloves

🫒

60 ml

Olive oil

🍋

30 ml

Lemon juice

🧂

3 g

Salt

⚫

0.5 g

Black pepper

🌶️

0.5 g

Chilli flakes

🧀

50 g

Parmesan

🍝

240 ml

Pasta water

🍝

Pasta

  1. Wash
    • broccoli
    • cavolo nero

    Wash the broccoli and cavolo nero thoroughly. Cut the broccoli into small florets and roughly chop the cavolo nero.

  2. Add
    • dried pasta
    • salt
    • Pasta water

    Bring a large pot of well-salted water to a boil. Add the dried pasta and cook until al dente according to the package instructions.

  3. Drain
    • pasta cooking water
    • dried pasta

    Reserve 1 cup of pasta cooking water before draining the pasta. Drain the pasta and set it aside.

  4. Blanch
    • broccoli
    • cavolo nero
    • garlic cloves

    Blanch the broccoli, cavolo nero, and garlic cloves in the boiling pasta water. Cook until the greens are bright and tender, about 3 minutes.

  5. Transfer
    • broccoli
    • cavolo nero
    • garlic cloves

    Transfer the blanched vegetables and garlic to a blender. Add 3 tablespoons extra virgin olive oil, lemon juice, grated Parmesan cheese, salt, black pepper, and chilli flakes.

  6. Blend
    • salt
    • lemon juice
    • Chilli flakes

    Blend the ingredients until smooth and vividly green. Taste the sauce and adjust the salt, pepper, lemon juice, or chilli flakes as needed.

  7. Return
    • dried pasta
    • pasta cooking water

    Return the drained pasta to the pot over low heat. Add the green sauce and 1 cup pasta cooking water.

  8. Toss
    • extra virgin olive oil
    • Pasta

    Toss the pasta until the sauce is hot and coats every strand. Finish with the remaining 1 tablespoon extra virgin olive oil and serve immediately.

Garlicy Broccoli & Cavolo Nero Pasta by @ravneeteats

20 min

4 servings

🥦

300 g

Broccoli

🥕

150 g

Cavolo nero

🧄

20 g

Garlic cloves

🫒

60 ml

Olive oil

🍋

30 ml

Lemon juice

🧂

3 g

Salt

⚫

0.5 g

Black pepper

🌶️

0.5 g

Chilli flakes

🧀

50 g

Parmesan

🍝

240 ml

Pasta water

🍝

Pasta

Preparation Steps

  1. Step 1/8

    Wash the broccoli and cavolo nero thoroughly. Cut the broccoli into small florets and roughly chop the cavolo nero.

    🥦broccoli
    🥕cavolo nero
    🔪chef's knife
    🪵cutting board

  2. Step 2/8

    Bring a large pot of well-salted water to a boil. Add the dried pasta and cook until al dente according to the package instructions.

    🍝dried pasta
    🧂salt
    🥄wooden spoon

  3. Step 3/8

    Reserve 1 cup of pasta cooking water before draining the pasta. Drain the pasta and set it aside.

    🍝pasta cooking water
    🍝dried pasta
    🥄measuring cup
    🧺colander

  4. Step 4/8

    Blanch the broccoli, cavolo nero, and garlic cloves in the boiling pasta water. Cook until the greens are bright and tender, about 3 minutes.

    🥦broccoli
    🥕cavolo nero
    🧄garlic cloves
    🥢tongs

  5. Step 5/8

    Transfer the blanched vegetables and garlic to a blender. Add 3 tablespoons extra virgin olive oil, lemon juice, grated Parmesan cheese, salt, black pepper, and chilli flakes.

    🥦broccoli
    🥕cavolo nero
    🧄garlic cloves
    🫒extra virgin olive oil
    🍋lemon juice
    🧀grated Parmesan cheese
    🧂salt
    ⚫black pepper
    🌶️chilli flakes
    🥢tongs

  6. Step 6/8

    Blend the ingredients until smooth and vividly green. Taste the sauce and adjust the salt, pepper, lemon juice, or chilli flakes as needed.

    🧂salt
    ⚫black pepper
    🍋lemon juice
    🌶️chilli flakes

  7. Step 7/8

    Return the drained pasta to the pot over low heat. Add the green sauce and 1 cup pasta cooking water.

    🍝dried pasta
    🍝pasta cooking water
    🥄wooden spoon

  8. Step 8/8

    Toss the pasta until the sauce is hot and coats every strand. Finish with the remaining 1 tablespoon extra virgin olive oil and serve immediately.

    🫒extra virgin olive oil
    🥄wooden spoon

Composition

Ingredients

Types

Vegetables, Leafy Greens, Aromatics, Fruit, Citrus, Spices, Seasonings

Ingredients

Broccoli, Cavolo nero, Garlic cloves, Olive oil, Lemon juice, Salt, Black pepper, Chilli flakes, Parmesan, Pasta water, Pasta

Notes

Broccoli (greens of your choice), Cavolo nero (greens of your choice), Olive oil (used in the sauce and added again when heating through), Parmesan (a heap of, grated), Pasta (amount not given)

Allergens

to inform

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Mediterranean diet

Calories

560 kcal

Macro nutrients

Protein: 19g, Carbohydrates: 78g, Fat: 20g, Fiber: 10g, Sugars: 5g

Nutritional Information

Minerals

Calcium: 280mg, Iron: 4mg, Potassium: 690mg, Sodium: 520mg

Vitamins

Vitamin C: 105mg, Vitamin K: 500mcg, Folate: 125mcg, Vitamin A: 620mcg RAE

Preparation

Time Information

Preparation

10 minutes

Cooking

10 minutes

Overall

20 minutes

Difficulty

Level

Easy (1/4)

Steps

8 steps

Equipments

Utensils

chef's knife, cutting board, colander, measuring cup, wooden spoon, tongs, fine grater

Appliances

Blender, Stove

Type

Type

Type Of Dish

Main Course, Sauce

Occasions

Weeknight dinner, Family meal, Meatless Monday

Origin

Source

Platform

instagram

Original Creator

@ravneeteats

Origin

Cuisine

Italian, Mediterranean

Geographic

United Kingdom, Europe

Various

Aspect

Texture

Silky, Creamy, Tender, Al dente

Flavors

Garlicky, Savory, Cheesy, Fresh, Lemony, Mildly spicy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Do not leave cooked pasta or the sauce out for longer than 2 hours.,Keep away from direct sunlight and heat.), fridge : 3 days (Cool the sauce promptly before storing.,Store in an airtight container at or below 4°C (40°F).,Store pasta and sauce separately when possible for best texture.), freezer : 90 days (Freeze the green sauce without pasta in a freezer-safe airtight container.,Leave space for expansion and thaw overnight in the refrigerator.)