Cunetto's Spaghetti Con Broccoli (Actual Recipe)
This is the famous dish from Cunetto House of Pasta on "The Hill" in St. Louis. Recipe published in the Riverfront Times' Recipes 1997. This is not the same as the Pasta House version...this is a white sauce, not a pink one! This recipe is fast enough for a mid-week meal, but fancy enough to serve at a dinner party! Feel free to lighten it up a bit with light margarine and fat-free half and half (I have done it many a time with great results).
This is the famous dish from Cunetto House of Pasta on "The Hill" in St. Louis. Recipe published in the Riverfront Times' Recipes 1997. This is not the same as the Pasta House version...this is a white sauce, not a pink one! This recipe is fast enough for a mid-week meal, but fancy enough to serve at a dinner party! Feel free to lighten it up a bit with light margarine and fat-free half and half (I have done it many a time with great results).
- 1/4 cup butter
- 2 teaspoons salt
- 1 tablespoon black pepper
- 1 cup sliced mushrooms
- 1/4 cup minced parsley
- 1 lb spaghetti cooked (shells work well too)
- 24 ounces half-and-half cream
- 1/2 lb small broccoli floret
- 1 1/2 teaspoons fresh minced garlic
- 3/4 cup freshly grated parmesan cheese (may increase to 1
- Carbohydrate 93.670898463432 g
- Cholesterol 93.4390663208668 mg
- Fat 32.8974125671508 g
- Fiber 4.31214734083808 g
- Protein 20.6722515649767 g
- Saturated Fat 19.7872669481718 g
- Serving Size 1 1 serving(s) (366g)
- Sodium 166.254004152889 mg
- Sugar 89.3587511225939 g
- Trans Fat 2.40616467163368 g
- Calories 752 calories
Step-by-step
- Combine cream, butter, broccoli, mushrooms, parsley and seasonings in a sauce pan over medium heat for 3-5 minutes.
- Increase the heat of the cream sauce slightly and bring to a boil.
- When cream sauce boils, add cooked and drained spaghetti noodles to the sauce.
- Reduce over medium heat until cream sauce clings to the spaghetti.
- Remove from heat and toss in parmesan cheese, a little at a time until desired sauce consistency is achieved.
Cunetto's Spaghetti Con Broccoli: A St. Louis Culinary Classic
As a busy working mom, finding time to cook a delicious and satisfying meal can often feel like a Herculean task. Weeknights are a whirlwind of homework, extracurricular activities, and the ever-present need to keep everyone fed and happy. That's why I rely on recipes that are both quick and impressive, and Cunetto's Spaghetti Con Broccoli fits the bill perfectly. This isn't just any pasta dish; it's a taste of St. Louis history, a culinary gem unearthed from the pages of the Riverfront Times' 1997 Recipes edition. It's a recipe that's become a staple in our home, and I'm excited to share it with you.
The story behind this recipe adds to its charm. It hails from the legendary Cunetto House of Pasta on "The Hill," a neighborhood known for its rich Italian heritage and delicious food. While there are other versions of spaghetti with broccoli out there (I've even tried the Pasta House version!), this one stands apart. It's a creamy, white sauce delight, a stark contrast to the pink sauces you might find elsewhere. This isn't just a weeknight meal; it's elegant enough for a dinner party, easily adaptable to suit various dietary needs, and surprisingly simple to prepare.
One of the best things about this recipe is its versatility. I've experimented with lighter versions, using light margarine and fat-free half-and-half, and the results have always been fantastic. It allows for creative freedom without compromising on flavor. You can adjust the amount of parmesan cheese to your liking, creating a sauce that's as rich and decadent or as light and refreshing as you prefer. I often add a pinch of red pepper flakes for a subtle kick, depending on the taste preferences of my family.
The simplicity of the preparation is another major draw. The ingredients are readily available, and the cooking process is straightforward. While the recipe suggests using spaghetti, I've successfully substituted other pasta shapes like shells with equally delicious results. It's a recipe that welcomes improvisation and experimentation, which is a great quality for busy home cooks. The ease of preparation and the delectable outcome make it a consistent favorite in our house, especially when I need a comforting yet sophisticated meal without spending hours in the kitchen. It's the kind of recipe that makes weeknights feel a bit more special and weekends feel even more relaxed.
Beyond the practicality, this spaghetti dish has become more than just a meal; it's a culinary tradition in my family. The flavors are familiar and comforting, yet sophisticated enough to impress guests. The creamy texture and the perfect balance of broccoli, garlic, and parmesan cheese make every bite a delightful experience. It's a recipe that evokes a sense of warmth and nostalgia, reminding me of family dinners and cherished memories. It's a recipe that I am happy to pass down through generations, a culinary legacy in our family's repertoire.
Making Cunetto's Spaghetti Con Broccoli is more than just following a recipe; it's about creating a moment, a shared experience around a table filled with delicious food and laughter. It's about the comfort of familiarity and the joy of simple pleasures. So, the next time you’re looking for a quick, elegant, and truly delicious meal, give this recipe a try. You might just find your new family favorite.
