Pasta Shells with Broccoli Anchovies
Elevate your weeknight pasta game with this flavorful recipe for Pasta Shells with Broccoli and Anchovies. This quick and easy dish combines tender pasta shells, vibrant broccoli florets, and a savory anchovy-garlic sauce infused with a hint of red chili for subtle heat. The anchovies dissolve into the olive oil, creating a deeply umami-rich base, while a touch of lemon zest adds brightness to balance the flavors. Parmesan cheese ties everything together, offering a creamy, salty finish. Ready in just 25 minutes, this satisfying meal is perfect for busy evenings yet elegant enough to impress guests. Serve it with a drizzle of olive oil and extra parmesan for a simple yet sophisticated dish that’s bursting with Mediterranean flavor. Perfect keywords: quick pasta recipe, broccoli and anchovies, savory pasta dish, Mediterranean weeknight meal.
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Recipe Information
Ingredients
- 300 grams medium pasta shells
- 250 grams broccoli florets
- 6 anchovy fillets
- 3 large garlic cloves
- 4 tablespoons olive oil
- 1 teaspoon red chili flakes
- 1 teaspoon lemon zest
- 50 grams parmesan cheese, grated
- to taste salt
- to taste black pepper
Instructions
Bring a large pot of salted water to a boil. Add the pasta shells and cook according to the package instructions until al dente. Reserve 1/2 cup of the pasta cooking water before draining the pasta.
While the pasta cooks, steam or blanch the broccoli florets for 3-4 minutes until tender but still vibrant in color. Drain and set aside.
Finely chop the garlic and anchovy fillets.
In a large skillet, heat the olive oil over medium heat. Add the garlic, anchovies, and red chili flakes. Cook, stirring gently, for 2-3 minutes until the anchovies dissolve into the oil and the garlic is fragrant.
Add the cooked broccoli to the skillet and toss to coat it in the anchovy-garlic sauce. Use a wooden spoon to slightly mash some of the broccoli for a creamier texture.
Add the drained pasta shells to the skillet and toss everything together. If the mixture seems dry, gradually add the reserved pasta cooking water, a few tablespoons at a time, until the sauce coats the pasta evenly.
Stir in the lemon zest and season with salt and black pepper to taste. Be cautious with the salt, as the anchovies and parmesan cheese are already salty.
Remove from heat and sprinkle the grated parmesan cheese over the pasta. Toss gently to combine.
Serve immediately, garnished with extra parmesan and a drizzle of olive oil, if desired.
Nutrition Facts
Calories |
2113 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.7 g | 112% | |
| Saturated Fat | 22.6 g | 113% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 110 mg | 37% | |
| Sodium | 9546 mg | 415% | |
| Total Carbohydrate | 239.2 g | 87% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 13.5 g | ||
| Protein | 103.6 g | 207% | |
| Vitamin D | 12.0 mcg | 60% | |
| Calcium | 1140 mg | 88% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 1055 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
