Pasta House Pasta Con Broccoli (Actual Recipe) Recipe - Food.com (2024)

39

photo by AZPARZYCH

1. What kind of cream used in pasta con broccoli

   wisniewskiwanda60

2. What kind of cream do you mean in this recipe?

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   Gina T.

3. I can not see a print icon. where is it

   Gerri O.

4. How do you print these recipes. Cannot find any print icons anywhere.

   nancygrohs_9636661

Reviews

1. I can vouch for the authenticity of the recipe too as I attended a cooking class (Dierberg’s School of Cooking) back in the 80s taught by one of the owners (my recipes have the names John P. Ferrara, Joe Fresta, And J. Kim Tucci). The one slight difference, my printed copy of the recipe says: 1 ounce tomato sauce (which equals 2 tablespoons). The chef told us you could use any marinara or spaghetti sauce for the tomato sauce...something prepared with seasonings. He also recommended small cavatelli pasta shells (with ridges) but I have never found that type in a regular grocery store so I use large shells (which actually don’t seem that large...about 1-inch across). I’m including a photo with the original recipe and notes taken during the class. I also uploaded a photo showing the whole page with the recipe since this photo editor cut off the top and bottom.

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   cherylabq

2. INCREDIBLE! My 4-year-old and I have a girl's night out once a month and always have Pasta House Pasta Con Broccoli. This was spot-on if not better. I x4 the recipe and used a quart of cream and 1 stick of butter. Maybe should rename to "Heart-Attack Pasta". I don't like to "lighten up recipes. I'd rather eat it the way it was meant to be and just eat smaller portions. To make the dish happen faster, I threw in a 12 ounce bag of Trader Joe's organic cut broccoli florets into the boiling pasta about 5 minutes into cooking. Came out perfectly. I also use Gourmet Garden garlic (in a tube). It is amazing stuff. I usually am light on the salt, but I really had to put quite a bit of salt into this to bring it up to an acceptable level. Other than that, this will be our go-to pasta when we are craving a white sauce. This deserves 20 stars!

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   laughingdogs

3. This is the "real" recipe! I worked at Rich & Charlie's for years! The secret is the bit of tomato sauce. It gives the sauce an orange-ish color but adds flavor as well! Thanks for posting!

   Anonymous

4. Yum! When I was a little girl, my mother and I had 'girl' days which always ended with dinner at the Pasta House. This dish was one of our favorites! My mother recently passed and I no longer live anywhere near a Pasta House. So, when I found this recipe, I knew I had to try it. I will say that I used fat free cream, and it was still an amazing dish. My husband enjoyed it as well, his only thought was that maybe we could add some shrimp or chicken next time. Thank you much for sharing the recipe and bringing back some good memories for me!

   Colfax Wife

5. One of my favorite dishes. It is absolutely authentic. Love it!

   djbouq

see 31 more reviews

Tweaks

1. I really enjoyed this, but I had to make some changes to bump up the flavor and nutritional value. Instead of tomato sauce, I used tomato paste. I doubled the broccoli and mushrooms, use 1/4 cup of cream and 3/4 cup of milk, only 1 tbsp of the butter, and added a 1/2 cup frozen green peas, 12 halved grape tomatoes, and some chopped fresh basil and red pepper flakes. It knocked the calorie count to about 500 calories a serving, and it still tasted great. It would probably be even better with all of the cream and butter but since there are people with heart issues in my household, I had to adjust. Thanks for posting this recipe!

   sarah40460

2. Used asparagus and diced tomatoes.

   wrightgal

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