Nonna’s Pasta & Broccoli
My late Nonna made a pasta and broccoli that we will forever talk about and remember. It was the saltiness and garlickyness of the broth, and the finely chopped broccoli, that was not quite a soup but not quite a pasta dish. Thankfully it was really easy to recreate considering she doesn't have any recipes with measurements written down anywhere. Her rice balls? Forget about it - I don't think we'll ever be able to tackle those. But for now, here is one of our childhood favorites from my late Nonna!
Ingredients
- 1 lb1 lb1 lb Broccoli, about 2 heads, cut into florets
- 4 cups4 cups4 cups Chicken Broth, or veggie, low sodium

- 2 cups2 cups2 cups Water
- 2 cloves2 cloves2 cloves Garlic, minced

- 1 tsp1 tsp1 tsp Himalayan Pink Salt, or more to taste

- 0.5 tsp0.5 tsp0.5 tsp Black Pepper

- 0.5 lb0.5 lb0.5 lb Pasta, any smaller shape

- 2 Tbsp2 Tbsp2 Tbsp Parmesan Cheese, or as much or little as you like

For Serving
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- In a medium or large pot, add broccoli, broth, water, salt, pepper and garlic.
- Bring to a boil and let simmer for 30 minutes.
- Mash the broccoli so its in small pieces but there is still texture.You don’t want it to be smooth!
- Leave large and small pieces.
- Stir in your pasta and cook uncovered for 12 minutes until cooked.
- Stir frequently so nothing sticks.
- Add more seasonings for taste and serve on its own, or with grated parmesan!
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My Notes:
About This Recipe
Show nutritional information
Coconut Free Entrées Nightshade Free Nut Free Other Shellfish Free Soups Sugar Alcohol Free Sugar Free| This is our estimate based on online research. | |
| Calories: | 709 |
| Fat: | 4 g |
| Carbohydrates: | 19 g |
| Protein: | 47 g |
| Cholesterol: | 2 g |
| Sodium: | 1256 mg |
| Fiber: | 6 g |
| Sugars: | 1 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |




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