Chowhound Presents: Table Talk with Yotam Ottolenghi and Helen Goh of Sweet: Desserts from London's Ottolenghi | Ask Your Questions Now ›

Spaghetti with Broccoli

Sign up to save this recipe to your profile
4 servings
(0)
PREVIOUS: Sautéed Bratwurst with Broccoli Rabe NEXT: Broccoli, Mushroom, and Gouda Quiche

Ingredients (8)

  • 1 pound 2 ounces frozen broccoli
  • 3 tablespoons olive oil
  • 2 tablespoons butter
  • 1 onion, chopped
  • 4 tablespoons heavy cream
  • 12 ounces spaghetti
  • 1/3 cup Parmesan cheese, freshly grated
  • Salt and pepper
Nutritional Information
  • Calories598
  • Fat25.63g
  • Saturated fat10.35g
  • Trans fat0.23g
  • Carbs75.2g
  • Fiber6.41g
  • Sugar6.03g
  • Protein18.45g
  • Cholesterol42.22mg
  • Sodium632.89mg
  • Nutritional Analysis per serving (4 servings) Powered by

A classic, simple, and inexpensive pasta dish.

Instructions

  1. 1Parboil the broccoli in salted water for 10 minutes. Heat the oil and butter in a skillet, add the onion and cook over low heat, stirring occasionally, for 5 minutes until softened. Drain the broccoli, add to the skillet and mix well. Stir in the cream and simmer gently for 10 minutes. Transfer the mixture to a food processor and process to a purée. Season with salt and pepper to taste. Meanwhile, cook the spaghetti in a large pan of salted boiling water until al dente, then drain, toss with the broccoli and cream mixture, sprinkle with Parmesan and serve.
Load Comments

Recommended from Chowhound