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Farfalle with Broccoli Recipe

Farfalle with Broccoli

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Average Rating:

Total Reviews: 202

Showing 1-10 of 202

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  • on March 10, 2013

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    This was absolutely delicious! I followed it exactly except for reducing the pasta just a bit. I also added bite sized pieced of chicken and sausage to make it a meal. I'm making it again right now!

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  • on January 15, 2013

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    This is fast and delicious. I made a few mods to use up things in my fridge or as shortcuts. I used the full pound of pasta (gently salt water, add splash of EVOO, a 12 oz bag of prewashed broccoli florets, and chopped up about 3 T of fresh basil, and 2 T of sun dried tomato in oil. I added a T of the oil from the sun dried tomato bottle to the butter and EVOO, then 3 t of bottled chopped garlic and a T of anchovy paste. In addition to the pepper flakes, I added a dash of cayenne. After that cooked for a few minutes, I tossed in a few leftover sliced black olives and the chopped sundried tomato. Combined that mixture w/ the drained pasta/broccoli, alternating with splashes of the grated parm. reggiano. Needed about 1/4 cup of the pasta water to get the consistency right for us. Nom Nom!!

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  • on January 07, 2013

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    Yum! Rich flavor from the garlic and anchovy and very fragrant. Fast and easy to prepare - a good weeknight meal. Like many reviewers, I cut the pasta quantity in half.

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  • on July 31, 2012

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    I made this last week and am making it again tonight. We enjoyed it THAT much (for its simplicity and flavor. My only addition was adding a squeeze of fresh lemon juice after plating to brighten it up a bit - and - using only 3/4 of the pasta.

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  • on June 04, 2012

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    quick, easy and yummy. nothing to rave about but still pretty good!

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  • on May 03, 2012

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    It was good even though I messed up a bit. I over cooked the garlic a little leaving it with a slight bitter taste. But I think this actually gave it a bit more flavor. Also, following the suggestions to reduce the amount of pasta, I used 3/4 lb and it turned out a bit greasy. But with this amount, there was a good pasta to broccoli ratio. Next time I will add the sauce to the pasta by taste to ensure I don't add too much.

    I will definitely make this again.

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  • on March 13, 2012

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    This has become my family's favorite pasta and veggie dish. Other reviewers are right -- you can reduce the amount of pasta, and using anchovy paste makes it even easier. The flavor combination is delectable, and I find that a sprinkling of fleur de sel on the finished dish makes it even better.

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  • on January 16, 2012

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    My 100% italian Aunt made a similar recipe for me 15 years ago and it could of been considered "bland" as well. BUT it is suppose to be very simple. Not all italian food is blasting with flavor. Let the olive oil and garlic support the flavor of the broccoli. I added salt to taste and used the best olive oil in our house (as I do with oil based pastas. I also fried bacon instead of using anchovies. My advice... INVEST IN QUALITY OLIVE OIL!!! =

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  • on November 04, 2011

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    According to those I cook for, both regularly and for vistors, I am a good cook. However, though I follwed this dish to the letter, both my family and I found this to be extremely bland, and even a bit distasteful. I expected more from a true Italian chef. I suppose that I have spoiled myself and my family with the dishes I create myself.

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  • on September 20, 2011

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    Easy to prepare. easy to change up with what's in my garden. My vegetarian son loved it and so did the carinvores.Healthy and light!

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