Cacio E Pepe with Zucchini, Broccoli, and Basil

Cacio E Pepe with Zucchini, Broccoli, and Basil


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Cacio E Pepe is a simple dish that can be flared up with any meat or vegetables of your choosing. This recipe keeps it green by adding crispy broccoli, tender zucchini, and fresh basil to amp up the flavor.

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Chicago, IL

Time needed

10 min preparation + 20 min cooking

Serving Size / Yield

5 servings


  • 1 package of spaghetti
  • 1 zucchini, sliced
  • 4 cups of broccoli
  • 1 cup of Pecorino Romano cheese, grated
  • ½ cup of pasta water
  • 3 tablespoons of butter
  • 2 tablespoon of olive oil, divided
  • 1 teaspoon of black pepper
  • ½ teaspoon of salt
  • Fresh basil, for garnish

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Begin by cooking the salted pasta to al dente. Before draining, reserve ½ cup of the pasta water and set aside. Add three tablespoons of fresh water and broccoli to a separate pot over medium heat. Cover and let steam for ten minutes, or until tender. As the broccoli cooks, preheat a grill to medium-low heat. Drizzle the sliced zucchini with one tablespoon of olive oil and cook for three minutes on each side. Set aside and start the sauce.

Add the pasta, cheese, reserved pasta water, butter, remaining olive oil, and black pepper to a large saucepan over medium-low heat. Stir continuously until warm and all the ingredients are well combined. To serve, top with broccoli, zucchini, and basil.

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