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Spicy Broccoli & Fresh Fusilli Pasta
with Mascarpone Cheese
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Time25 min
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Servings2
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NutritionEst. 650 calories
A bit of specialty Calabrian chile paste elevates this quick pasta dish—which comes together with a delightfully creamy dollop of mascarpone cheese.
Get Cooking
fresh
ingredients
Title
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½ lb Fresh Fusilli Pasta (Previously Frozen)
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½ lb Broccoli
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2 cloves Garlic
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2 Tbsps Butter
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2 Tbsps Mascarpone Cheese
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1½ tsps Calabrian Chile Paste
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1 Shallot
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0.7 oz Grana Padano Cheese
step-by-step
instructions
1
Prepare the ingredients:
Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the broccoli; cut off and discard the bottom ½ inch of the stem, then cut the broccoli into small florets. Peel and thinly slice the shallot. Peel and roughly chop 2 cloves of garlic. Grate the Grana Padano on the small side of a box grater.
2
Start the broccoli:
In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the broccoli florets; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and slightly softened.
3
Finish the broccoli:
Add the sliced shallot, chopped garlic, and half the butter; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened. Add ¼ cup of water; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the broccoli is softened and the water has cooked off.
4
Cook the pasta:
While the broccoli cooks, add the pasta to the pot of boiling water. Cook 2 to 3 minutes, or until al dente (still slightly firm to the bite). Reserving ½ cup of the pasta cooking water, drain thoroughly.
5
Finish the pasta & serve your dish:
To the pan of cooked broccoli, add the cooked pasta, remaining butter, half the reserved pasta cooking water, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat and stir in the mascarpone. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the grated Grana Padano. Enjoy!
1
Prepare the ingredients:
Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the broccoli; cut off and discard the bottom ½ inch of the stem, then cut the broccoli into small florets. Peel and thinly slice the shallot. Peel and roughly chop 2 cloves of garlic. Grate the Grana Padano on the small side of a box grater.
2
Start the broccoli:
In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the broccoli florets; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and slightly softened.
3
Finish the broccoli:
Add the sliced shallot, chopped garlic, and half the butter; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened. Add ¼ cup of water; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the broccoli is softened and the water has cooked off.
4
Cook the pasta:
While the broccoli cooks, add the pasta to the pot of boiling water. Cook 2 to 3 minutes, or until al dente (still slightly firm to the bite). Reserving ½ cup of the pasta cooking water, drain thoroughly.
5
Finish the pasta & serve your dish:
To the pan of cooked broccoli, add the cooked pasta, remaining butter, half the reserved pasta cooking water, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat and stir in the mascarpone. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the grated Grana Padano. Enjoy!
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