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Farfalle With Broccoli

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“Giada De Laurentiis made this on her show and it looked soooo good! I could smell it through the tv! I have edited this recipe to cut the fat content and try to lighten the recipe. I think this should work better. EDITED: I made this for dinner tonight, but I had to make it with "corkscrew" pasta (DSS ate the bowties for a snack). I think it worked wonderfully...the ridges held the sauce nicely. This is a great dish and I will be making this often. The pepper does sneak up on you, so beware!! I also only used 3 anchovy fillets, which I found to be the perfect amount!! Adds a very nice depth to the dish.”
READY IN:
35mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Bring a large pot of salted water to a boil over high heat.
  2. Add the pasta and cook, stirring occasionally, for 5 minute.
  3. After 5 minute add the broccoli florets to the pasta and stir. Cook for another 4 minute.
  4. Drain pasta and broccoli, reserving 1 cup of the pasta water.
  5. Meanwhile, in a large skillet, heat the olive oil and butter over medium heat.
  6. Add the garlic, anchovies, and red pepper flakes and cook for 5 minute.
  7. Add the broccoli and pasta; toss to coat.
  8. Add some of the pasta water to make a nice sauce. Season with salt and pepper and Parmesan cheese and toss again to melt some of the cheese and thicken the sauce.
  9. Transfer to a platter to serve.

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