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    You are in: Home / Recipes / Sicilian Broccoli and Ditalini Recipe
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    Sicilian Broccoli and Ditalini

    Sicilian Broccoli and Ditalini. Photo by JackieOhNo!

    1/1 Photo of Sicilian Broccoli and Ditalini

    Total Time:

    Prep Time:

    Cook Time:

    20 hrs 30 mins

    20 hrs

    30 mins

    FoodFromSicily's Note:

    This is a wonderful and easy vegetable&pasta recipe that my family has been making for ages. We use only fresh broccoli and I have added bullion cubes to enhance the flavor. I hope you try this delicious and healthy dish.

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    Units: US | Metric


    1. 1
      Place in a dutch oven or a large deep frying pan:.
    2. 2
      Chopped onion and garlic and saute in the olive oil for approximately 10 minutes but do NOT brown. (just a slightly golden color will be good).
    3. 3
      Clean and trim broccoli and cut into 2" pieces.
    4. 4
      Add cut broccoli to garlic and onion.
    5. 5
      turn down flame and add 6 cups very hot water and bullion cubes, & salt & pepper.
    6. 6
      Simmer until broccoili is still slightly crunchy and add pasta.
    7. 7
      Add more water if needed while pasta is cooking with the broccoli as it can absorb alot of the water.
    8. 8
      cook until pasta and broccoli are both tender and most of the water is absorbed.
    9. 9
      turn off the heat and sprinkle a small amount of extra virgin olive oil and approximatly 1/2 cup parmegiano cheese. Toss and serve.
    10. 10
      You can garnish with lemon if you like.

    Ratings & Reviews:

    • on March 23, 2013


      This is something I was raised on by my Italian grandmother, so the taste is very familiar to me, and is like comfort food. I made this pretty much as posted, using 2 bunches of broccoli and 16 oz. of ditalini (while still only using 6 cups of water). I didn't have bouillon cubes, so used powder in its place. I also added some crushed red pepper flakes. The end result was just like I remembered. I served this with some garlic and cheese sausage, but will happily eat the leftovers on their own. The parmegiano cheese is a must. Made for Spring PAC 2013.

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    • on April 08, 2009


      Nice dish. I had a lot of broth left when the pasta was done. So i just drained some of it. I added some red pepper flakes instead of black pepper. Very easy to make. Thanks! Made for PAC Spring 2009.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 14, 2007


      it was a very healthy feeling dish.... i did feel it was a little lacking in flavour but it is a substantial hole-filler. would definitely recommend some lemon juice or even chicken stock for those non-vegetarians.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)


    Nutritional Facts for Sicilian Broccoli and Ditalini

    Serving Size: 1 (407 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 272.5
    Calories from Fat 92
    Total Fat 10.3 g
    Saturated Fat 1.5 g
    Cholesterol 0.3 mg
    Sodium 660.2 mg
    Total Carbohydrate 38.4 g
    Dietary Fiber 4.7 g
    Sugars 3.9 g
    Protein 8.0 g

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