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Home » Recipes » Italian

Pasta Broccoli Garlic and Oil

Published: Oct 25, 2020 · Modified: Oct 19, 2022 by Maxine Dubois · This post may contain affiliate links Leave a Comment

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This Pasta Broccoli Garlic and Oil is made with garlic, chicken bouillon, broccoli, eggs, fettuccini, and parmesan. 

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.

Jump to:
  • Ingredients
  • Instructions
  • Substitutions
  • Variations
  • Equipment
  • Storage
  • Top tip
  • Pasta Broccoli Garlic and Oil
  • Food safety

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.

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 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.

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. Enjoy this Pasta Broccoli Garlic and Oil.

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.

This Pasta Broccoli Garlic and Oil is made with garlic, chicken bouillon, broccoli, eggs, fettuccini, and parmesan. 

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.

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Pasta Broccoli Garlic and Oil


  • Author: maxinedubois
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
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Description

This Pasta Broccoli Garlic and Oil is made with garlic, chicken bouillon, broccoli, eggs, fettuccini, and parmesan. 


Ingredients

Scale
  • 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

  1. 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.
  2. Add the broccoli florets and simmer for another 10 minutes until half of the water is evaporated. Cut the stems off of the broccoli.
  3. Add the cooked fettuccini, 2 egg yolks, 2 tablespoons butter, ½ cup grated parmesan cheese.
  4. 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

Did you make this recipe?

Tag @cilantro.parsley on Instagram and hashtag it #cilantroparsley

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

See more guidelines at USDA.gov.

More Italian

  • Pink Sauce Pasta Recipe
  • Rustic Pizza Puttanesca with Onions
  • Caprese Skewers with Prosciutto
  • Fennel Salad Recipe with Parmesan

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Hi, I'm Maxine!

I am a Mexican American recipe creator & food blogger dedicated to cultivating the cooking experience. I love Latin recipes and inspiring you to cook them by incorporating videos to simplify and share my recipes.  My favorite cuisines are Mexican and Italian, which is why I came up with the name Cilantro Parsley!

You can also find me on Instagram, Pinterest, Facebook & Youtube

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