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Farfalle with Broccoli Recipe

Farfalle with Broccoli

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Average Rating:

Total Reviews: 202

Showing 41-50 of 202

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  • on December 13, 2009

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    Oh man, this was delicious! I found this recipe easy even for a not-so-great-chef like myself. Instead of anchovies, I used a tablespoon of anchovy paste because it's easy to store and I can use it for dishes later. To make it a little more figure friendly I also used half the recommended amount of butter and oil and I used whole wheat pasta. Fussili was 50cents cheaper than bow tie at my supermarket so I grabbed that instead haha But it still came out fantastic! Leftovers are awesome too - I've been eating the (tons of leftovers for 3 days now.

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  • on November 09, 2009

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    My fiance and I both loved this dish! Very easy to make and super delicious. I used it as a side with roasted salmon. Yum! Next time I'm going to try with it asparagus and peas instead of broccoli.

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  • on October 24, 2009

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    This is a wonderful dish - great as leftovers. If you don't like anchovies replace them with a cup (or so of finely chopped kalamata olive or the tiny french olives. The strong flavor and dark earthiness of the olives give this dish depth without the fishy flavor that some people dislike. I tried this because my husband can detect anchovie before he even eats a bite. Very good - Giada's recipes usually hit the mark.

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  • on October 22, 2009

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    LOVE LOVE LOVE this meal! All of the ingredients are perfect together and it's so simple to make. A keeper for life!

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  • on September 15, 2009

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    I followed the directions pretty specifically until towards the end I realized I had about 1 1/2 lbs of large shrimp. So I added some EVOO and some pre-chopped garlic in a pan and sauteed the peeled shrimp (w/salt and pepper to taste, then added it into the broccoli pasta...talk about a delicious, healthy, easy and inexpensive meal which made about 4 to 5 generous servings.

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  • on September 14, 2009

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    I love broccoli, and excpected this dish to be a light and healthy side accompaniment. I used extra garlic, the fully recommended anchovy amount, and made sure to use plenty of salt while boiling the pasta. Both, my husband and myself took one bite and looked at eachother... scrunched faces. The dish was bland, and lacked flavor. I HAD to have missed something, but still haven't figured it out as I've re-read the instructions multiple times. Sorry Gia, I am not a fan of this dish.

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  • on August 24, 2009

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    This has become one of our FAVORITES! We tell people there is a secret ingredient. No-one has guessed it's Anchovies. My sister substituted mini heirloom tomatoes for the broccoli (She was making another broccoli dish Absolutely great either way!

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  • on August 05, 2009

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    Pasta w/ broccoli is always one of my favorite things to order when out to eat and I was excited to try Giada's version...of course it's fantastic! DO NOT SKIP THE ANCHOVIES!! Trust me I can't stand anchovies but they add such a depth to the dish that would be truly missed if omitted. I did cut the garlic to 2 cloves just to be on the safe side and was garlicky but not enough to blow someone over with it. I used pecorino-romano instead of parmesean, as I had it on hand and it was delish! Will be making this again and again. THANKS GIADA!!!!!

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  • on July 29, 2009

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    Easy to prepare and great to eat! Broccoli and other ingredients compliment one another well. Another added bonus - it's healthy!

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  • on July 23, 2009

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    My husband hates seafood...I wouldn't say hate, but I have to give him atleast a 24 hour notice before I serve salmon or shrimp (that is all he will eat. So I decided to make this recipe and not tell him about the anchovies as everything that I have heard and read says all you taste of the anchovies is the saltiness, no flavor. I am hear to tell you that you taste fish. My husband ate one bite and then threw it away.

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