Farfalle with broccoli - vegetarian


Preparation time: 15 min.
Cooking or baking time: 30 min.
Total preparation time: 45 min.

So now and then I cook vegetarian, simply because it tastes good and because we do not go through this madness with the cheap meat. Whether it is healthy now I do not know, but it tastes very good and brings a lot of variety to our lunch.

I do not want to start a discussion now because of factory farming, everyone decides for himself, which meat he buys and consumes! For us, good meat is a stimulant and it should stay that way, alone, the anticipation of when a good piece of meat is back on the menu.

Here I introduce you to the recipe Farfalle with broccoli:


  • 300 g farfalle
  • 500 g of broccoli
  • 1 can peeled tomatoes canned 400 / 240g
  • 10 anchovy fillet in brine
  • 1 clove of garlic
  • ½ chili
  • Alceto Balsamic Di Modena
  • ½ tsp sugar
  • 50 g pine nuts
  • 100 g pecorino
  • 50 ml of olive oil
  • chopped parsley and basil to taste


  1. Disassemble the broccoli into small florets, rinse these florets with cold water. Peel the thick stems with a peeler and cut into 3 cm long pegs, which you can use with full.
  2. Rinse the chilli cold and cut into rings from the top to the half and peel the garlic cloves and finely dice. Roast pine nuts without fat in a pan and salt a little.
  3. The flavor carriers are prepared: in a correspondingly large casserole (the pasta and the broccoli should also have space in it) the anchovies, the chilli and the garlic in olive oil braise.
  4. Add the tomatoes to the casserole directly from the tin, cut into small pieces with a knife.
  5. Add a pinch of sugar over the tomatoes and simmer the sauce gently for about 20 minutes.
  6. Season the sauce with salt, black pepper from the mill and Aceto Balsamico Di Mondena to taste.
  7. At the same time prepare the pasta and the broccoli florets.
  8. Bring a large saucepan of well salted water (10g / L water) to a boil. Cook the farfalle in it.
  9. Approximately 3 minutes before the Farfalle ends, add the broccoli florets and cook with them.
  10. Now it's all simmering, so time that the pecorino is rubbed.
  11. Once the pasta and broccoli are cooked, place them directly into the tomato sauce with a ladle.
  12. Sprinkle half of the grated cheese over it and add half of the pine nuts.
  13. Fold everything gently and you can serve it: fill the pasta on warm plates, pine nuts, chopped herbs and a little pecorino sprinkle over it delicious.

Giada De Laurentiis Makes Farfalle with Broccoli | Food Network | March 2023