Sicilian Broccoli and Ditalini
Delight in the comforting flavors of Sicilian-inspired cuisine with this Sicilian Broccoli and Ditalini recipe, a perfect harmony of bold and simple ingredients. Featuring tender ditalini pasta and vibrant broccoli florets, this dish is elevated with a rich garlic and anchovy sauté, infused with the warmth of red pepper flakes and the brightness of fresh lemon zest. Tossed with creamy Parmesan and finished with a sprinkle of parsley, its robust yet refreshing flavor profile is sure to satisfy. Ready in just 35 minutes, this easy-to-make recipe is a balanced, wholesome option for weeknight dinners or casual gatherings. Ideal for pasta lovers seeking a Mediterranean twist, this dish pairs beautifully with crusty bread or a crisp green salad.
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Recipe Information
Ingredients
- 300 grams Ditalini pasta
- 500 grams Broccoli florets
- 4 tablespoons Extra virgin olive oil
- 3 units Garlic cloves
- 4 units Anchovy fillets
- 0.5 teaspoons Red pepper flakes
- 60 grams Grated Parmesan cheese
- 2 teaspoons Salt
- 0.5 teaspoons Ground black pepper
- 1 teaspoon Lemon zest
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Add the ditalini pasta and cook according to the package instructions until al dente. In the last 4 minutes of the pasta cooking time, add the broccoli florets to the boiling water with the pasta.
While the pasta and broccoli cook, heat the olive oil in a large skillet over medium heat.
Mince the garlic cloves and add them to the skillet along with the anchovy fillets and red pepper flakes. Cook for 2-3 minutes, stirring frequently, until the anchovies dissolve and the garlic becomes fragrant.
Reserve one cup of the pasta cooking water, then drain the pasta and broccoli.
Add the drained pasta and broccoli to the skillet with the garlic-anchovy mixture. Toss to coat everything evenly. If the mixture seems dry, add small amounts of the reserved pasta cooking water until the desired consistency is reached.
Stir in the grated Parmesan cheese, lemon zest, salt, and black pepper. Cook for an additional 1-2 minutes, stirring constantly, to allow the flavors to meld.
Serve hot, garnished with fresh parsley (if desired) and extra Parmesan cheese on top.
Nutrition Facts
Calories |
490 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.0 g | 24% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 18 mg | 6% | |
| Sodium | 1467 mg | 64% | |
| Total Carbohydrate | 63.6 g | 23% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 3.1 g | ||
| Protein | 20.9 g | 42% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 260 mg | 20% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 138 mg | 3% | |
*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.
