44 Reviews of Bow Tie Pasta With Broccoli and Broccoli Sauce

From: Akikobay

On Jul 6, 2004

We had to rename this pasta to, "Martian Pasta" because it has become a staple in our house. I was actually trying to find a recipe that incorporates chicken with broccoli, but when I saw this recipe...I knew we had to make it. My DD ate 4 helpings of this the first night we made it and every night since, she hopes that it'll magically find its way to her plate. Even my son, who isn't horribly fond of broccoli, admits this is really yummy. The recipe is perfect as written, I don't need to add any water to get a smooth sauce. As I've made the recipe, I've used chicken stock to cook the broccoli and added in a sprinkle of parmesan before serving. It's wonderful.

From: Miss Dipsy

On Apr 15, 2005

Great way to use up the glut of broccoli I currently have in my garden, and the kids love it too! They do like broccoli anyway, but my daughter has a bad habit with pasta dishes of picking out the pasta and leaving everything else, even if "everything else" is something she usually likes, but with this she ate every single last bit! I've now cooked this several times, with variations. I tend to steam the broccoli instead of boiling it as it retains a bit more nutritional value, and also saves pans & energy as you can steam the florets over the pasta. Also, I've found this recipe to be very adaptable, and have successfully added green (bell) peppers (which I steamed with the stems), spinach (cooked then pureed with the stems), cheese (parmesan/cheddar), and pesto (really good if you're adding spinach as it perks up the flavour a bit), and pine nuts (toasted & sprinkled on top). I like to stick broadly to the green colour, as it is definately part of the attraction of this dish!

From: rochsann

On Jan 11, 2005

I felt very good serving my family this dish as broccoli is so healthy. My oldest daughter asked after her first bite, "Can I have this for lunch tomorrow?" Because I always like to stretch pasta dishes, I used 12 ounces of pasta, and it was still delicious for adults, but very kid friendly. I cooked the stems in chicken broth too, and added black pepper, parmesan cheese, and a touch of crushed red pepper for the grown-ups. Thanks, Sugarpea for a great main course or side dish I can easily serve on a weeknight. And yes, I brought my daughter a hot serving for her school lunch the next day!

From: Chef #163497

On Sep 19, 2004

This was quick and easy to make. As a college student who just moved out I have been looking for recipes and this one was good. I didn't have any bow tie noodles but I did have some Vermicelli and it worked great.

From: HVLS

On May 11, 2006

Man this was delicious! I also boiled the broccoli stem in chicken stock with chopped onions, garlic and cumin seeds. Instead of butter, I used a little feta. I also added peas and green bell pepper to the broccoli florets. I'll be making this again for sure!

From: Roxygirl in Colorado

On Oct 16, 2004

I was surprised how much I loved this pasta. It was really a "comfort dish." I did cook broccoli in chicken broth and pureed with a little half and half, garlic powder, and parmesan cheese. My teenaged son did gobble it down. My daughter, after exclaiming that it was green, settled down and ate it all. I had some a couple days later and the broccoli flavor was a little harsh, so I think it's best eaten that day. I will make this one often!

From: PaulaG

On Jun 5, 2006

A delicious and different way to prepare broccoli. We loved it! I did not have the bow ties and plan on making it again when I do. I followed the directions and at the end added some freshly grated parmesan cheese.

From: Nose

On Aug 8, 2005

The sauce turned out velvety, and a very pretty shade of green. I did follow others' suggestions and added fresh grated parmesan and fresh ground black pepper; I think it would have been a bit bland without these additions. I also would have liked a bit of garlic in it, though I'm not sure when I would add it. In any case, it's a very nice pasta recipe that I look forward to eating again.

From: Schmitty2456

On Oct 9, 2008

I've always loved broccoli and this is a great new way to eat it! But I did make several changes to please my palate and dietary needs. I added edamame to the puree to add protein and substituted one of the tablespoons of butter with olive oil. For added flavor I included garlic and onions and added red pepper flakes and Parmesan to the puree. And I used milk instead of water. The texture was fantastic. I will be making again!

From: annlouise

On Jun 26, 2006

Versatile and excellent. Seems like the broccoli really melds flavors with the pasta. I used penne, and added some spinach I wanted to use up. We were feelin' mighty green! This was the 2nd time I've made this, and when I came looking for this recipe, I actually looked up "martian pasta" and almost gave up when I couldn't find it under that name, lol. My kids gobbled it up again, although I forgot to salt it sufficiently while cooking. I also added parmesan, and a little roasted garlic, and I served it with quartered cherry tomatoes, which was wonderful. I also added fresh cilantro atop the adults', just 'cuz I'm a cilantro freak. I loved that! Thanks for a healthy, fun recipe. And for those of your worried about eating this with regular (white) pasta, just remember that broccoli has tons of fiber and Bvitamins in it.