Laurie Colwin's Broccoli Sauce for Pasta

Laurie Colwin's Broccoli Sauce for Pasta is the perfect side dish for just about any main dish you serve it with! Fortunately, with frozen broccoli available year-round, this delicious offering will be a regular go-to. Let's see now, broccoli along with pasta, and a sprinkle of cheese, who could ask for more?

You don't have to wait for spring to enjoy this delightful pasta dish!

While we often think of springtime for delicious fresh vegetables to reappear on our tables, but this pasta side dish can be made anytime. Laurie Colwin's Broccoli Sauce for Pasta is too good, to only make in the springtime with fresh broccoli! In our house broccoli is a favorite, but if you are not so lucky, this is the perfect way to get those who believe broccoli should be served less often, to give it a try! 

Broccoli like Brussels sprouts need just a quick cooking time to keep it sweet and delicious.

Broccoli that is overcooked is usually the broccoli no one wants to eat. One way to ensure that the broccoli you serve will be eaten and enjoyed is to cook it to a bright green and then let it steam, off the heat, for another minute under a lid, it will be tender and delicious. And done before you know it!

I remember as a little girl, oh so many years ago, my mom told me if I ate my broccoli, I could learn how to whistle. 

Each time she served broccoli I would go outside, sit on the back porch and practice whistling. With little or no success! And then the next time broccoli was served, yes, again, I headed to the porch to give it another go! This went on for a couple of years until I realized that no matter how much broccoli I ate, or how hard I tried, I was not going to learn how to whistle... And while I still like broccoli, to this very still, I cannot whistle!

With whistling out of the way, it's all about recipes!

While I no longer think about whistling, I do look for creative recipes calling for broccoli and trying every one of them. Which brings us to sharing these ideas, such as this delicious Broccoli Salad with a Curried Dressing, a crunchy blend of flavor, but light on the curry. As well as this creamy and delicious Broccoli and Cheddar Soup! And while they are delicious, I hope you give this pasta dish a try, because Laurie Colwin's Broccoli Sauce for Pasta is a keeper, just like the other broccoli recommendations.

Thoughts about this recipe:

While broccoli seems an unlikely choice for a pasta sauce, this is quite a delicious pasta dish!

If you are thinking this would be a great meatless entrée, you are right. I might also add a handful of toasted walnuts or pine nuts...

And lastly, this really is a great dish to serve to the broccoli haters, because who doesn't like pasta? And you can always tell them later, it was broccoli...

Ingredients needed for this recipe:

• broccoli
• garlic
• olive oil
• pasta
• Parmesan Cheese
• salt & pepper

You will also need the following:

• food processor
• sauté pan 
• serving dish

Now we are ready to begin!

Laurie Colwin's Broccoli Sauce for Pasta

Laurie Colwin's Broccoli Sauce for Pasta
adapted from: Home Cooking, a writer in the kitchen

UPDATED: 01.07.2024
                      
1 large head of broccoli OR 16 oz. package frozen broccoli florets
2 cloves garlic
1/3 c olive oil, plus more for blending as needed
1/2 lemon

1/2 t salt or to taste
fresh ground pepper to taste
4 oz whole wheat penne  - or pasta of choice, cooked and kept warm
Parmesan cheese 

Cut the head of broccoli into florets, wash, place in the bottom of a shallow pan. Add 1/2 c water, cover, and cook until crisp-tender - do not overcook. 

Drain water, select and remove 5 florets, set aside for garnish. 

Add 1/3 c olive oil to the pan and sauté the broccoli and garlic until tender. 

Spoon into the food processor, including the oil from the pan.  Squeeze lemon into the processor, add 1/2 t salt, and fresh pepper to taste. 

Process until smooth, adding olive oil to make consistent for tossing with pasta. Taste and adjust seasoning to preference. 

Take the five florets, slice in half. Sauté in a small amount of olive oil, cut side down until golden brown. 

To serve, toss hot pasta with broccoli sauce and 1/2 c Parmesan cheese. 

Arrange in a serving platter, arranging sautéed florets over top. 

Sprinkle with additional cheese, and serve.

Storage options for Laurie Colwin's Broccoli Sauce for Pasta. Store covered in the refrigerator for up to three days. I do not recommend freezing for longer storage.

UPDATE:  For your convenience, a "copy and paste" version of Laurie Colwin's Broccoli Sauce for Pasta has been included below. 

You might also enjoy: 

Stovetop Brussels Sprouts with Garlic and Parmesan Cheese. 

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Printable "copy and paste" version:

Laurie Colwin's Broccoli Sauce for Pasta
adapted from: Home Cooking, a writer in the kitchen

UPDATE: 01.07.2024
                      
1 large head of broccoli OR 16 oz. package frozen broccoli florets
2 cloves garlic
1/3 c olive oil, plus more for blending as needed
1/2 lemon

1/2 t salt or to taste
fresh ground pepper to taste
4 oz whole wheat penne  - or pasta of choice, cooked and kept warm
Parmesan cheese 

Cut the head of broccoli into florets, wash, place in the bottom of a shallow pan. Add 1/2 c water, cover, and cook until crisp-tender - do not overcook. 

Drain water, select and remove 5 florets, set aside for garnish. 

Add 1/3 c olive oil to the pan and sauté the broccoli and garlic until tender. 

Spoon into the food processor, including the oil from the pan.  Squeeze lemon into the processor, add 1/2 t salt, and fresh pepper to taste. 

Process until smooth, adding olive oil to make consistent for tossing with pasta. Taste and adjust seasoning to preference. 

Take the five florets, slice in half. Sauté in a small amount of olive oil, cut side down until golden brown. 

To serve, toss hot pasta with broccoli sauce and 1/2 c Parmesan cheese. 

Arrange in a serving platter, arranging sautéed florets over top.

Sprinkle with additional cheese, and serve.

Storage options for Laurie Colwin's Broccoli Sauce for Pasta. Store covered in the refrigerator for up to three days. I do not recommend freezing for longer storage.

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