A collection of recipes with broccoli: soups, casseroles, side dishes, salads, risotto, pizza, pasta and cabbage mousse.

Cabbage can be of various kinds: white cabbage, cauliflower, broccoli, savoy … There are many dishes from all of them; you can even cook a meal made of cabbage. Broccoli is a beloved tasty and healthy side dish, as well as the basis for many dishes.

Broccoli Casserole

The classic recipe for casserole of broccoli and cheese.

For many of us casserole is a taste of childhood. The main thing in it is your imagination and the products that are available at your fingertips. And the dish will decorate the table!

Broccoli Casserole.


  • 1 broccoli floret;
  • 5 eggs;
  • 100 g of butter;
  • 20 ml of vegetable oil;
  • 100 grams of pine nuts;
  • 70g of breadcrumbs;
  • 40 g of parmesan;
  • juice of half a lemon;
  • salt and pepper.

Broccoli Casserole


  1. Randomly chopped broccoli stir-fry in vegetable oil until it is half cooked. Season with salt and pepper. Drizzle with lemon juice.
  2. Put it in a dish for baking, sprinkle lightly toasted pine nuts, and add the grated cheese.
  3. Pour the five beaten eggs. Season with salt and pepper, sprinkle with breadcrumbs and bake 12 minutes at 180 ° C.

Vegetable Soup with Couscous in 10 Minutes

Fresh goat cheese gives the soup piquancy and cauliflower and broccoli combine well with soft couscous.

Recipe for soup with couscous is extremely simple, and once again we can see, when everything is simple –it does not mean bad. The soup turns out very light and saturating, fresh goat cheese gives it piquancy,breadcrumbs, cauliflower and broccoli are very well combined with soft couscous. It is not only  a simple recipe, but also very fast: cooking time is 10 minutes.

Recipe of vegetable soup with couscous from culinary blog “the whole point”.


  • 1.5 liters of broth (vegetable, chicken – all);
  • 1 teaspoon of paprika flakes;
  • 3 tbsp. of olive oil;
  • 1 cup of couscous;
  • 1.5 cups of broccoli, divided into florets of a walnut size;
  • 1.5 cups cauliflower divided into florets of a walnut size;
  • 4 feathers of green onions, finely chopped;
  • 4 sun-dried tomatoes in olive oil (optional);
  • 100 g goat cheese.

soup with broccoli


  1. In a saucepan, bring broth with olive oil and paprika flakes to a boil.
  2. Remove from heat and add the couscous, stir, cover for 2 minutes.
  3. Add the florets of broccoli and cauliflower, and leave for another 3 minutes. This time is enough to make the couscous cook and the vegetables lose their raw texture.
  4. Pour into bowls, sprinkle with green onions, sun-dried tomatoes (if you use them), and goat cheese.

American Crab Salad

An unusual salad made of mushrooms, broccoli and cauliflower with crab meat.

This American salad is made from the most unexpected ingredients, which are better to buy in Russia. Crab meat is not the main product in a salad, but only one of many: we also use cauliflower, broccoli, carrots, pasta and fresh mushrooms.

Recipe for American Crab Salad.


  • 150 g of crab meat;
  • 200 g of pasta;
  • 150of grams of mushrooms;
  • 2 carrots;
  • 100 g of broccoli;
  • 100 g of cauliflower;
  • 2 tbsp. of garlic sauce.

crab salad with broccoli


  1. Broccoli and cauliflower boil and parse it into florets.
  2. Add the cooked pasta in salted water.
  3. Cut mushrooms into slices.
  4. Carrots are sliced.
  5. Addcrabmeat to the salad.
  6. Add garlic sauce and mix well.

Risotto with Broccoli, Pumpkin, Ham and Philadelphia Cheese

Video recipe of perfect creamy risotto from Alexander Seleznev.

How to cook a perfect risotto?

It is important in the preparation of the famous Italian dish to choose the right rice.Best suited to risotto are rice varieties of Arborio, Carnaroli and Vialone Nano. These varieties contain the desired starches that provide the right consistency and creamy taste of a real risotto. And the most important secret in any case is not to rinse the rice!

By the way, the most affordable rice for the Russians is Arborio. This is one of the best varieties of Italian rice, which is valued for its ability to absorb enough liquid, as well as the taste and aroma of spices and other components of classic Italian dishes: risotto, paella, soups.

Recipe of Risotto with broccoli, squash, ham and Philadelphia cheese


  • 400 g rice for risotto (preferably varieties Arborio);
  • 1 liter of vegetable broth;
  • 80 g of butter;
  • 50 g of olive oil;
  • 1 cup of white wine;
  • 3 cloves of garlic;
  • 3 onions (shallots);
  • 200 g of broccoli;
  • 100 g of pumpkin;
  • 100 grams of ham or bacon;
  • 100 grams of cheese “Philadelphia”;
  • salt and pepper;
  • spices (rosemary).

risotto with broccoli


  1. Prepare the broth.
  2. Finely chop the onion, mince the garlic.
  3. Mix butter and vegetable oil, stir-fry onion and garlic in the mixture of oils.
  4. Cut pumpkin intoslices;disassemble broccoli florets.
  5. Add the chopped vegetables to the pan and fry a little.
  6. Add the wine, then rice, stew.
  7. Slowly pour the broth into the pan first half, then another ¼ and so on. Add spices. Stir, cook rice.
  8. 7 minutes until cooked add soft cheese and bacon, salt and pepperin the risotto, stir and simmer until tender.

Pizza with Vegetables

Alexander Seleznev’s Pizza with tomatoes, broccoli, cauliflower and sweet pepper.

Vegetable pizza recipe from Alexander Seleznev. You can replace the vegetables in the recipe at will: add the eggplant, mushrooms, olives and other toppings that you like best.

Recipe of pizza with vegetables from the book “The Bible confectioners”.



  • 500 g of flour;
  • 5 g of sugar;
  • 15 g of salt;
  • 10 g of yeast;
  • 80 ml of milk;
  • 250 ml water;
  • 100 ml olive oil;
  • 10 g of tomato sauce.


  • tomatoes;
  • broccoli;
  • cauliflower;
  • carrot;
  • bell pepper;
  • 1 tbsp. of oregano;
  • 2 tbsp. of olive oil.

pizza with broccoli


  1. All components for kneading the dough put in a dish and whisk, except olive oil: it is added at the end of the batch.
  2. Roll the dough into three balls, cover with foil and leave for 10 minutes.
  3. Each ball of dough roll it out with a rolling pin.
  4. Coat the surface with the tomato sauce (a little retreat from the edge) and sprinkle with oregano.
  5. Wash and cut the vegetables.
  6. Fry the vegetables with a little oil and put them on a pizza.
  7. Bake pizza for 25-30 minutes at 210 ° C.

Mousse of Asparagus

Unusual meal of asparagus, which can be replaced by broccoli and cauliflower.

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An unusual snack: mousse of two types of asparagus. If you do not have asparagus, you can replace it with broccoli and cauliflower.

Recipe of mousse of asparagus from the book “Tasty friendly party”.


  • 800 g of fresh green asparagus (can be replaced by broccoli);
  • 800 g of fresh white asparagus (you can substitute cauliflower);
  • 1 lemon;
  • 500ml of milk;
  • 6 egg yolks;
  • 250 ml of cream;
  • 12 g of gelatin;
  • 1 teaspoon of cornstarch;
  • salt and pepper.

broccoli mousse


  1. Clean the asparagus, then boil it in salted water. Cookgreen asparagus for8 minutes, white –for 15 minutes. Leave a few stalks of asparagus for decoration.
  2. Grate the zest and squeeze the juice.
  3. Cooked asparagus separately grind in a blender, add lemon juice.
  4. Soak gelatin in cold water to swell.
  5. Heat milk on the stove, add the zest.
  6. Beat egg yolks with starch, add salt and pepper. Then mix the egg yolks with the milk and simmer until thick.
  7. Remove from heat and mix with the swollen gelatin.
  8. Divide the mixture into two parts and mixwith white and green asparagus.
  9. In each of the parts add salt and spices to taste.
  10. Whip cream in a cool foam and add to each part. Let it solidify in the refrigerator.
  11. Serve mousse on a la carte dishes, cut into slices and garnish with asparagus stalks.

Broccoli in Ginger Sauce from Hong Kong

Very beautiful and delicious Chinese recipe.

Many parents are faced with a problem: how to get kids to eat broccoli. Even for those who are not familiar with this problem, the question how to cook broccoli best is not removed from the agenda. I want to share a very beautiful and delicious recipe from Hong Kong.

At the green, there are four dozen shades, and in this recipe bright green broccoli looks particularly smart, and the texture is crisp. To achieve this using the method mentioned below can be very easy and quickly. For maximum flavor and external effect it is better to buy broccoli with long shanks. The tough part of broccoli is better to remove with potato peeler.

Recipe of broccoli in ginger sauce from Hong Kong from culinary blog “the whole point”.


  • 350-400 g of broccoli;
  • 4 tbsp. of vegetable oil;
  • 2 tbsp. of fresh ginger, chopped or shredded chips;
  • 1 teaspoon of rice vinegar;
  • 2 tbsp. of water;
  • 1 teaspoon of caster sugar;
  • 1 tbsp. of soy sauce;
  • 1 teaspoon of starch, dissolved in 1 tbsp. of water.

Broccoli in ginger sauce


  1. Cut broccoli into florets with long shanks.
  2. Boil it in a pot of 2.5 liters of water. Add 1 tablespoon of salt and 1 tablespoon of vegetable oil.
  3. Cook the broccoli in boiling water for 2-3 minutes, until soft, cuttings should be a little hardish. If you just fry them, then simply flip the broccoli in a colander. If you are going to fry it later cast it away in a colander and pour over cold water to stop the cooking process. The florettes should have a saturated green color.
  4. Rice vinegar mix with water, sugar and soy sauce (the original should be a sweet Chinese Shaoxing wine).
  5. Heat the remaining oil in a deep frying pan or wok over high heat, add ginger and fry for 1-2 minutes or until you feel a strong smell of ginger.
  6. Pour the vinegar with sugar and put it in a pan of broccoli. Fry for 3-4 minutes.
  7. Carefully, using kitchen tongs, remove the broccoli on the plate, and in the pan add the starch dissolved in water and boil for 1 minute, until it thickens. Drizzle broccoli with the sauce.

Fried Noodles with Seafood

Preparation of the Thai food for a couple of minutes!

Since you can buy not all the vegetables needed for the preparation of Thai dishes in our stores, we offer an adapted meal – salad Pok Choiis replaced with green lettuce Romano and thick trunk of broccoli that is not cut very finely. The most important is to prepare all the ingredients, because the cooking is very fast.

Recipe of Roasted noodles with seafood from culinary blog “the whole point”.


  • garlic – 5 cloves, finely chopped;
  • white cabbage – 100 g;
  • carrot – 1 piece;
  • lettuce Romano -3-4 leaves;
  • a trunk of broccoli;
  • seafood – 150g (peeled shrimp, squid sliced in any form);
  • rice noodles – 150 g (pre-soaked in cold water for 15 minutes);
  • 3 tbsp. of vegetable oil;
  • 2 tbsp. of oyster sauce;
  • 1 tbsp. of soy sauce;
  • 1 tbsp. of sugar;
  • 1 tbsp. of lemon juice;
  • 2 tbsp. of ground peanuts;
  • 1 egg.

Fried noodles with seafood and broccoli


  1. Heat the oil and fry the garlic with seafood for 2 minutes in a frying pan.
  2. Add the sauce and sugar, noodles and vegetables. Mix well and fry for 3-4 minutes.
  3. Pour lemon juice and add the nuts.
  4. Now you have to move all the products in the same direction and at the empty place quickly fry the egg, stirring all the time.
  5. Connect egg with noodles.

BTW: all the vegetables should be cut into approximately the same.

Malaysian Lax

This dish is prepared simply and quickly, and at the same time it has the rich authentic taste.

Recipe by Nigella Lawson. “Kitchen Goddess,” as British newspapers called her, cooks deliberately simple, but this simplicity is not only a calculated marketing ploy (that is said in PR, “check out” from competitors). In this case, it follows the life of PR. Like it or not, but the vast majority of business and professional women and men with good intentions, do not have time for long cooking. Here Nigella Lawson’s recipe comes to aid, which are accurately adjusted over time.

The second important feature of recipes by “kitchen goddess” are the ingredients of the dishes. The British differ unnaturally (in my opinion) with the love for canned food. The British newspapers wrote that Britain consumes canned more than all other European countries combined. Nigella Lawson makes this habit her ally: “Everything that can be without significant loss of quality taken out of a canora package” – should be taken, she encourages.

Follow this wise advice and cook Malaysian Lax. With a prescription from Nigella Lawson lax is cooked very simply, quickly and at the same time has a very authentic and rich flavor.

Recipe Malaysian Lax from culinary blog “The whole point”.


  • 500 g of chicken broth;
  • 6-8 shrimps;
  • 2 eggs;
  • 6-8 radishes;
  • 100 g of flowers and stems of broccoli;
  • 150 grams of pasta, or any type of Udon are thick rice, pre-boil;
  • peppermint (in large quantities);
  • 2 tbsp. of fish sauce;
  • 1 teaspoon of minced ginger;
  • 1 teaspoon of dark sugar;
  • juice of half a lemon;
  • 2 onions (shallots).
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Malaysian laksa


  1. Put sliced radishes and stalks of broccoli, ginger, fish sauce and sugarin the boiling chicken broth. Cook for 2 minutes and add the broccoli.
  2. Beat eggs lightly in a bowl and put in boiling broth, stirring occasionally.
  3. Add the shrimp and pasta that just need to warm up in the broth.
  4. Finally pour the lemon juice and let it all simmer for 2 minutes.
  5. Cut a lot of mint and shallots, put them on plates and pour Lax.

BTW: all the vegetables should be cut into approximately the same size.

Salmon with Vegetables and Zander

Fish roll with seasonal vegetables as a delightfully simple and beautiful recipe from the chef of the restaurant “Cafe Chekhov.”

Vegetables are not only useful for garnish dishes, but also are a beautiful combination of bright colors. The chef of the restaurant “Cafe Chekhov” Denis Perevoz offers an original recipe: Roll out of two fish types and nori garnished with seasonal vegetables. The skill is in the details! Vegetables should be boiled slightly, so they keep the color and texture. As always, the chef pays great attention to serving dishes: simple products can be an exquisite decoration on the background of bright yellow sauce. No artificial colors, only natural spices – namely saffron. Repeat the masterpiece at home!

Recipe of salmon with pike perch and vegetables from the chef of the restaurant “Cafe Chekhov” Denis Perevoz.


  • 280 g of salmon fillet with skin;
  • 100 g of fillet of pike perch;
  • 100 g of33%cream;
  • 2 grams of nori seaweed;
  • 1 egg (40 g).


  • 100 g of fish broth;
  • 0.01 g of saffron;
  • 2 g of lemon juice;
  • 15 g of butter;
  • 3 g of parsley;
  • 2 g of flour.


  • 30 g of broccoli;
  • 20 g of carrots;
  • 20 g of pepper;
  • 30 g of potatoes;
  • 15 g of green peas;
  • 15 g of lemon;
  • bay leaf.

salmon fillet with vegetables and basil


  1. Remove the skin from salmon, cut it into slices and put the fish fillets on top of the skin.
  2. From pike perch and chicken protein cook cream mousse in a blender, add salt and put a thin layer of it on the salmon.
  3. Cover with nori seaweed and put a thin layer of mousse of pike perch; wrap everything in a roll, put it in the cooking wrap and boil for 12 minutes until tender.
  4. Prepare the sauce: fish broth evaporate twice with saffron, add the lemon juice, butter and salt, all vigorously whisk, warm, add the greens.
  5. Garnish: boil the vegetables in salted water with bay leaves until soft.
  6. Cut the fish into portions.
  7. Pour the prepared sauce in a bowl.
  8. Top with fish.
  9. Lay out the vegetables around the fish.
  10. Drizzle everything with olive oil.

Homemade Minestrone

The essence of this dish is simple: seasonal vegetables, plus pasta. The soup can be flavored with homemade pesto, and if it is not – simply add the grated parmesan.

Classic minestrone is cooked a little differently, but no common recipe of its preparation exists: it all depends on the region of Italy, where they cook the peasant soup of vegetables (“minestra” means vegetables in Italian) as well as on the season. The essence of this dish is simple: seasonal vegetables, plus pasta. Soup can be flavored with homemade pesto, and if it is not – simply add the grated parmesan.

Recipe of home minestrone from culinary blog “The whole point”.


  • for 2 servings;
  • 500 g of chicken broth (or vegetable);
  • several broccoli florets;
  • several inflorescence of cauliflower;
  • 1 bell pepper;
  • 2 handfuls of pasta (such as shells);
  • 2 tbsp. of ketchup;
  • fresh herbs (cilantro, dill, tarragon, chives, basil, parsley, young garlic cloves).

Minestrone Recipe


  1. Heat the broth to a boil.
  2. Check the cooking time of pastaon the packaging, and starting from the specified time, add the vegetables before or after the pasta.
  3. Cut the vegetables into equal sized cubes and put them into the broth. Cooking time is 10 minutes for the vegetables.
  4. At the end, add the ketchup and greens. Wait until it boils, pour into bowls and sprinkle with Parmesan cheese.

Cod in Crisp with Mashed Peas

Cod baked bread for breadcrumbs with anchovies and dried tomatoes. On a garnish – mashed potatoes with broccoli and peas.

Recipes for businesswomen from the chef and host of the “Friends of the kitchen” Denis Krupen.

The program of the “Friends of the Kitchen” chef and presenter Denis Krupen, analyzing the behavior of people in a cafe or restaurant, accurately determines which social type is a particular visitor and invites them into the kitchen to prepare a meal together, given the tastes of representatives of this social group.

In the first edition of the program – recipes for business women: tomato salad with green sauce, cheesecake, and a main course – cod, baked with breadcrumbs with anchovies and dried tomatoes. On a garnish – mashed potatoes with broccoli and peas.


  • two cod fillets;
  • 200 g of white bread;
  • 2 cloves of garlic;
  • 30 g of anchovies;
  • 150 g of dried tomatoes;
  • 1 chili pepper;
  • 50 g of Parmesan cheese;
  • 50 ml of olive oil;
  • for the garnish:;
  • 300 grams of green peas;
  • 200 g of Broccoli;
  • 200 g of potatoes;
  • tarragon.

Cod with mashed peas


  1. Peel and slice the potatoes and boil in salted water. Later add the broccoli and peas. Boil until tender. Remove from heat, drain the water, add a little olive oil and make a puree. At the end add a little of chopped tarragon into the puree.
  2. Put aromatic herbs, salt and pepper in the baking tray. Put the fish, season with salt
  3. Chop bread, anchovies, dried tomatoes, cheese, garlic and chili in a blender,.
  4. Bread crumbs with the remaining ingredients put on the fish.
  5. Place in a preheated 200 ° C oven for 20 minutes.

Thai Chicken Salad with Asparagus

This dish of the exotic Thai cuisine is prepared simpler than you might think.

Like many Thai dishes, this simple Thai salad with chicken can be cooked in any season. Chicken can optionally be replaced by pork or very finely chopped beef.

Recipe of Thai chicken salad with asparagus from culinary blog “The whole point”.


  • 2 chicken breasts, or any meat;
  • 1 cup of water;
  • 3 slices of fresh ginger;
  • 2 stalks of lemon grass (white part only);
  • 2 tbsp. of fish sauce;
  • 250 g of broccoli;
  • 150 g of the young ears of corn;
  • 1 sweet red pepper, cut into strips;
  • 200 g asparagus;
  • 3feathers of green onions;
  • ½ cup of sweet chili sauce;
  • 2 tbsp. of  honey and 2 tbsp. of palm sugar, dissolved in a small amount of water;
  • 2 tbsp. oflime juice;
  • 2 teaspoon of lime zest;
  • ¼ cup of fresh cilantro leaves.
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Thai chicken salad with asparagus


  1. Cut the chicken breasts into thin strips, the size of your little finger.
  2. In a saucepan pour water, put ginger, lemon grass, fish sauce, bring to a boil and cook for 5 minutes.
  3. Add the chicken in the hot broth and boil for another 5 minutes. Drain the chicken broth and cool.
  4. In a large saucepan of boiling water, boil broccoli, corn, peppers, asparagus and green onions for 2 minutes. The water is drained and the vegetables are rinsed with very cold water.
  5. For the filling: in a small bowl, combine the sweet chili sauce, lime juice and zest, honey or palm sugar.
  6. Put the vegetables in a dish with chicken, pour the sauce and sprinkle with coriander leaves.

BTW: This salad can use any vegetables that you have. Tomatoes, carrots, cauliflower, green beans, bean sprouts – everything is in motion. You can also use frozen vegetables. With this dressing everything is delicious!

Vegetable soup Minestrone

Rich, thick, delicious and extremely beautiful, thanks to multi-colored vegetables, Italian soup from the chef of the Italian trattoria ‘Mercato’ Carlos Romani.

Minestrone is a classic Italian soup made with fresh seasonal vegetables: potatoes, carrots, onions, celery, zucchini, peppers, onions, different kinds of cabbage (broccoli, cauliflower), tomatoes, asparagus, pumpkins … The more vegetables the better! Furthermore, minestrone can use legumes (beans often). The word “minestrone” from Italian translates as “great soup”. Indeed, it is nourishing, rich, delicious and extremely beautiful, thanks to multi-colored vegetables.


  • ½ teaspoon of dried rosemary;
  • 3 sprigs of fresh thyme;
  • 2 cloves of garlic;
  • 1 fennel;
  • 1 celery stalk (large);
  • 1 onion;
  • 400 grams of white beans (rinsed canned or pre-cooked);
  • 100 g of cauliflower inflorescences;
  • 100 grams of broccoli;
  • 1 bell pepper;
  • 100 g of pumpkin;
  • 2 carrots;
  • 200-250 g of medium zucchini;
  • 100 g of tomatoes;
  • salt, black pepper, oregano, dry, garlic oil, pesto sauce, fresh basil to taste.

Vegetable soup Minestrone


  1. Fry rosemary, thyme and garlicin a skillet with olive oil.
  2. Slice the carrots, onions, fennel, celery on medium dice. Add to the skillet, boil for some time. After 1-2 minutes, remove garlic. Throw all the other vegetables, cut on the same average dice: zucchini, bell peppers, pumpkin, asparagus, tomatoes and parse it into florets broccoli and cauliflower.
  3. Season with salt and pepper. Add a little dried oregano. Extinguish all together for another 1-2 minutes.
  4. Pour boiling water – about 2 liters. The main thing is not to overdo it with water, soup should be thick and rich.
  5. Bring to the boil and leave to boil for a few minutes for the vegetables to fully sate the broth flavor. Add white beans. Let it boil. While stirring, it is necessary to ensure that the vegetables are not overcooked, so adjust the cooking time.
  6. Part of the soup,about 1/3, cast in a separate skillet and break through the blender. Mix two parts of the soup. Then you will get the right density of Minestrone – a real “great soup”.
  7. Boil the soup under cover, remove from heat and let stand for 30 minutes.
  8. Add a little garlic oil for spice.
  9. Serve hot. Pour into bowls, sprinkle with thinly sliced basil leaves and pour Genoese pesto.

Pasta Primavera

Pasta Primavera, or “Spring” – a pasta with vegetables, you can cook it not only in spring, but at any other time of the year. This means that in addition to the green asparagus and young zucchini you can add  add the tomatoes and carrots, and broccoli – all that your heart desires. The main thing is that the vegetables are fresh and well combined with each other. You can use the fettuccine, spaghetti or even Cappellini (“angel hair”, very thin pasta) to your taste.

Primavera pasta recipe


  • 500 g fettuccine;
  • 1 small head of broccoli;
  • 1 small zucchini, cut;
  • 4 green asparagus;
  • 100 grams of green peas, fresh or frozen;
  • 3 cloves of garlic, chopped;
  • 3 tomatoes, remove seeds and chop;
  • 12 basil leaves, chopped;
  • 4 tbsp. of butter;
  • ¼ cup of chicken broth (or vegetable);
  • ½ cup of heavy cream;
  • ½ cup of grated Parmesan cheese;
  • salt.

Pasta Primavera


  1. Boil water (1000 ml of water per 100 g of paste), add the salt. Fill a bowl with very cold water, better with ice. Cook the broccoli in boiling water for 1 minute, add the asparagus and cook for 1 minute, then put the frozen peas (if using) and cook for another 30 seconds.
  2. Get all the vegetables and plunge them into ice water. When they have cooled, place them in a colander.

BTW: you can then cook the pasta in the same water, or you can boil new.

  1. Heat oil in a large skillet. Put the garlic and zucchini in a saucepanand fry for 1 minute. Add chopped tomatoes and fry for another 2 minutes, stirring regularly.
  2. Pour in the broth and bring to a boil. Add the cream and boiled vegetables and peas, mix gently. Reduce heat for the creamy mixture to slightly boil.
  3. Add the Parmesan and stir until smooth. If the sauce is too thick, add a little broth, cream or water.

“Consider the pasta cooking time – adjust it so that the pasta and sauce were ready at the same time. Capellini Pastais cooked for 1-2 minutes, spaghetti for 8-12 minutes. In addition, never cover the pot, in which you boil the pasta, and in no case rinse the pasta with water” Konstantin Ivlev

  1. Cook the pasta following the instructions on the package.
  2. As soon as the pasta is ready, drain it and place in the sauce and stir well. Add basil and check for salt, if necessary add more of it. Add a little pepper and serve.

BTW: this dish is ideal for dry white wine.

Did you know that eating broccoli helps to solve complex mathematical problems? Look the program “Secrets of Food” and learn things about this cabbage that you could not imagine!