This Pasta Broccoli Garlic and Oil is made with garlic, chicken bouillon, broccoli, eggs, fettuccini, and parmesan.
This Pasta Broccoli Garlic and Oil is one of the most efficient ways to get your children to eat their broccoli - they won't say no to this. This pasta is so comforting and you will not regret making it. The trick is to finely chop the broccoli and cook until it basically becomes part of the sauce.
This dish is so quick and easy to make. It almost seems impossible to make a recipe that the whole family would like, but this one is a winner. This meal is an an easy way to get your kids to eat their vegetables. It takes around 25 minutes to make making this a quick and easy recipe. It is kid friendly as well as adult friendly.
If you love this recipe, check out my Lobster Bucatini and my Baked Flounder Florentine.
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Ingredients
You'll only need a few simple ingredients to make this. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- Garlic
- Olive oil
- Chicken bouillon
- Broccoli
- Butter
- Eggs
- Fettuccini or long pasta
- Parmesan
See recipe card for quantities.
Instructions
In a large deep pan, brown the garlic in olive oil.
Add 3 cups of water and 3 bouillon cubes. Simmer water with garlic for 10 minutes.
Add the broccoli florets and simmer for another 10 minutes until half of the water is evaporated. Cut the stems off of the broccoli. Remove from heat. Add the cooked fettuccini, 2 egg yolks, 2 tablespoons butter, ½ cup grated parmesan cheese.
Salt and pepper to taste. Mix and serve. Top with extra parmesan if you want.
Hint: Remove from heat when adding the egg yolks. You do not want the eggs to cook.
Substitutions
Garlic: I love using garlic for this recipe. You can use a shallot instead if you prefer.
Olive oil: You can use olive oil, sunflower oil, or avocado oil. I would even use butter for a great flavor too.
Chicken bouillon: Using chicken bouillon instead of plain chicken broth gives this so much flavor.
Broccoli: I love using broccoli for this recipe, but you can use any chopped vegetable like cauliflower, zucchini or even finely chopped brussels sprouts.
Egg yolks: The egg yolks give the sauce a nice creaminess to the dish. Use good quality eggs like pasture raised or cage free.
Variations
Cooking is a chance to be creative! Have fun with it and feel free to make your own variation.
- Spicy - add chili pepper flakes while cooking to imbue heat into the dish.
- Deluxe - add any variation of vegetables with the broccoli.
- Kid friendly - use fun sized pasta and add lots of butter. Finely chop the broccoli to get your kids to eat their vegetables.
Check out this Italian Mahi Mahi for a main course.
Equipment
Equipment can have a big impact on how a recipe turns out. Stone bakeware takes longer to heat up than metal pans, and also retain heat for longer, which could make the recipe more watery, or burnt on the outsides.
I love using my Caraway pots, pans and baking sheets for best quality. Get yourself a discount by clicking here!
Storage
This will be good in the refrigerator for 2-3 days.
These ingredients don't stand up well to freezing.
Top tip
Remove the pan from heat when adding the egg yolks to prevent from cooking.
Pasta Broccoli Garlic and Oil
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This Pasta Broccoli Garlic and Oil is made with garlic, chicken bouillon, broccoli, eggs, fettuccini, and parmesan.
Ingredients
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 3 cups chicken bouillon
- 1 bunch broccoli, cut up into florets
- 2 tablespoons butter
- 2 egg yolks
- 1 pound fettuccini, cooked
- ½ cup grated parmesan cheese (or however much you want)
Instructions
- In a large deep pan, brown the garlic in olive oil. Add 3 cups of water and 3 bouillon cubes. Simmer water with garlic for 10 minutes.
- Add the broccoli florets and simmer for another 10 minutes until half of the water is evaporated. Cut the stems off of the broccoli.
- Add the cooked fettuccini, 2 egg yolks, 2 tablespoons butter, ½ cup grated parmesan cheese.
- Salt and pepper to taste. Mix and serve.
Notes
- Make sure about half of the water evaporated by the time you add the pasta.
- Make sure the pasta is still hot when you add the butter and eggs.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1
- Calories: 374.8
- Sugar: 6.9 g
- Sodium: 2,730.7 mg
- Fat: 7.9 g
- Saturated Fat: 4.0 g
- Carbohydrates: 58.5 g
- Fiber: 2.0 g
- Protein: 17.3 g
- Cholesterol: 18.1 mg
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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