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Farfalle with Broccoli Recipe

Farfalle with Broccoli

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (202)

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Average Rating:

Total Reviews: 202

Showing 101-110 of 202

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  • on July 17, 2007

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    This is a great recipe - extremely inexpensive, extremely easy to prepare with stuff that is probably in your pantry, and MUCH more satisfying than just a plain pasta. It will be in my set of "regulars" from now on.

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  • on July 17, 2007

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    I loved this pasta it was simple and I had everything on hand. You must add the anchovies but if you add extra anchovies be weary of the salt you add to season as they are very salty. I added a little lemon juice to cut the salty flavor and it was really good. Although there is no fishy taste my husband caught on to the anchovies as he has a very good sense of taste but he liked it. I added fresh chopped parley, and the fresh flavor of the parsley and lemon juice was great. This dish was very light and went very well with grilled chicken.

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  • on July 17, 2007

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    This was the first recipe that I have ever made of Giada's. It was so easy to make and it was so delicious!! I'm making it again tonight and I can't wait.

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  • on July 14, 2007

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    I loved this dish. Fast and easy and it had a different taste to it that really made this pasta stand out. I think that it was the anchovies. It's funny--my husband loves anchovies and said that he could taste them in this. I detest anchovies and I thought you couldn't taste them at all. Go figure. Good job Giada!

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  • on July 14, 2007

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    Good recipe and easy to make. Could use a bit more in terms of flavor. Made a nice and simple side dish though.

    I think next time I will add sun dried tomatoes! Yum!

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  • on July 11, 2007

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    How can something so easy be so good? I had everything on hand to make this except the anchovies, but made it anyway and it was delcious!

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  • on July 08, 2007

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    I found this to be exceptionally easy and flavorful, and my husband loved it as well. I did find it useful to reserve the pasta liquid as the recipe suggests, and used it to moisten the pasta after it had cooked for a few minutes with the garlic and anchovies. I may use a tad more of the garlic and anchovies next time, that's just a personal preference. We had it warm out of the pan, but I can see where this would be just a good served at room temperature or even cold. Excellent dish!!!

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  • on July 07, 2007

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    This was so easy to make and so good. Please don't let the fishy thought turn you away...it's very, very good!

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  • on July 07, 2007

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    This is pretty good but I can hardly stand to watch Giada mugging for the camera. It's all about her and does she ever eat anything? She looks anorexic,

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  • on July 02, 2007

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    The second time I made this I used a whole can of anchovies and more garlic. I used the oil from the can of anchovies and then added EVOO for the rest. I also sauteed the garlic and anchovies while the pasta cooked.
    I also think it could use more broccoli. The combination of broccoli and anchovy works......but it needs more of both.

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