Skillet Broccoli Spaghetti

By Ali Slagle

Published April 20, 2022

Skillet Broccoli Spaghetti
Christopher Testani for The New York Times. Food Stylist: Monica Pierini.
Total Time
25 minutes
Rating
4(2,417)
Comments
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This pasta, adapted from “I Dream of Dinner (So You Don’t Have To),” by Ali Slagle (Clarkson Potter, 2022), might seem unorthodox at first. The pasta is cooked in the sauce instead of in a separate pot of boiling water? The broccoli is cooked until it’s mushy enough to become sauce? Yes and yes, and for very good reasons. The sauce, sweet from simmered-until-tender broccoli and savory with loads of garlic and anchovy, tastes lovingly coddled, like you cooked that broccoli forever. But you know the truth: It came together in minutes. You don’t have to wait for a big pot of water to come to a boil, but more important, the pasta and sauce have a symbiotic relationship. The pasta soaks up the sauce flavors from the start, and the pasta releases starch to help turn the water into a creamy sauce.

Featured in: How to Turn Any Vegetable Into Pasta Sauce

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Ingredients

Yield:4 servings
  • 6garlic cloves
  • 1½pounds broccoli
  • ¼cup unsalted butter
  • 4anchovy fillets
  • 12ounces spaghetti (or another pasta that cooks in 10 minutes)
  • Kosher salt
  • ½ teaspoon red-pepper flakes
  • Grated Parmesan, for serving (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

495 calories; 14 grams fat; 8 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 76 grams carbohydrates; 7 grams dietary fiber; 5 grams sugars; 18 grams protein; 649 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Thinly slice the garlic and transfer to a large (12-inch) skillet with high sides. Cut the florets off the broccoli, keeping as much of the branch connected to the trunk as possible. Peel the trunk and cut the trunk and branches into ½-inch pieces. Transfer to the skillet. Roughly chop the florets so even the biggest pieces fit on a soup spoon. Leave the florets on the cutting board.

  2. Step 2

    To the skillet, add the butter and anchovies, and set over medium-high. Cook, smashing the anchovies and stirring the butter, until the garlic and broccoli are softened, 2 to 3 minutes.

  3. Step 3

    Add the spaghetti, the florets and any broccoli bits on the board, 2 teaspoons salt and the red-pepper flakes. Pour over 5 cups water. Bring to a boil over high, then cook, tossing often with tongs, until the spaghetti is al dente, 8 to 12 minutes. If the pasta is looking dry, add more water. Eat with grated Parmesan, if using.

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Ratings

4 out of 5
2,417 user ratings
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Comments

Claudia

Do you think the anchovies are necessary? I don't really care for them but do not want to make the recipe less yummy than it should be...

Nancy

We are a household of vegans & vegetarians. I often use black olives as a substitute for anchovies.

Andrew

This came together great! Even though my pantry was without Anchovies I splashed some liquid from a jar of pepperoncini's and some caper juice too to add some zingy depth and umami. Added some chopped tomatoes too. It really is a great foundation to add and subtract. Also, the starchy glossy pasta water becomes almost creamy and coats the pasta perfectly. Lots of fresh crushed black pepper at the end along with some crushed red pepper too!

Doris

This is so easy and delicious! I always boil the 5 cups of water so the spaghetti starts to cook right away. And I always add a can of chopped clams with the juice at the end. It really rounds out the dish.

Drey

Pretty good despite omitting the anchovies. Added TJ's chicken meatballs (ground) to give it some protein.

Kbennett

it sounds crazy but I promise it's perfect @Nate

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Credits

Adapted from “I Dream of Dinner (So You Don’t Have To),” by Ali Slagle (Clarkson Potter, 2022)

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