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Fresh Broccoli With Spinach Fusilli

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“Excellent fresh tasting pasta with no heavy cream sauce. I have also made with whole wheat pasta with excellent results. From the Joy of Pasta by Joe Famularo and Louise Imperiale. Serve with valpolicella or other dry medium bodied red wine.”

Ingredients Nutrition

  • 14 cup olive oil
  • 1 small onion, finely chopped
  • 1 large garlic clove, finely chopped
  • 1 large carrot, finely chopped
  • 1 teaspoon capers, drained
  • 34 cup beef stock (or broth, can sub veg stock to make vegetarian)
  • 14 teaspoon red pepper flakes (to taste)
  • 12 bunch broccoli, cut into 1-inch lengths (steamed for 3-5 minutes and drained)
  • 12 lb spinach fusilli (or plain fusilli)
  • 12 cup romano cheese, freshly grated


  1. In medium skillet heat olive oil. Saute onion and garlic 2 minutes. Add carrot and capers and cook 1 minute longer.
  2. Add beef stock and pepper flakes. Cook slowly for five minutes.
  3. Meanwhile cook fusilli al dente. Drain and return to pan.
  4. Stir in sauce and broccoli into pasta and HALF the cheese.
  5. Serve hot topped with the remaining cheese.

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