Broccoli Pasta
A quick and healthy pasta dish that incorporates fresh broccoli, garlic, and olive oil, all cooked in one pan for easy preparation.
Ingredients
Pasta and Vegetables
- 8 ounces pasta (any type — spaghetti, penne, or a whole-grain pasta work well)
- 2 cups broccoli florets (trim to bite-sized pieces)
Sauce Ingredients
- 2 tablespoons olive oil (extra-virgin for flavor)
- 3 cloves garlic, minced (or 1 teaspoon garlic paste)
- 1/4 teaspoon red pepper flakes (optional, for heat)
- Salt and freshly cracked black pepper, to taste
- 1/4 cup grated Parmesan cheese (optional; use nutritional yeast for vegan)
- Fresh lemon juice (optional; a squeeze brightens the dish)
Instructions
Preparation
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente.
- Three minutes before the pasta is done, add the broccoli florets to the boiling water with the pasta.
- Reserve 1/2 cup of the starchy pasta cooking water, then drain the pasta and broccoli in a colander.
- Heat a large skillet over medium heat and add the olive oil. When the oil shimmers, add the minced garlic and red pepper flakes if using. Sauté for about 1 minute until fragrant—do not let the garlic brown.
- Add the drained pasta and broccoli to the skillet. Toss or gently stir to coat everything in the garlicky oil.
- If the pasta seems dry, add a splash of the reserved pasta water and toss until you achieve a silky, lightly sauced texture. Season with salt and pepper to taste.
- Serve immediately, topped with grated Parmesan and a squeeze of fresh lemon juice if desired.
Notes
Refrigerator: Store leftovers in an airtight container for up to 3–4 days. Add a splash of water or olive oil before reheating to revive the sauce. For extra flavor, finish with lemon zest, not just juice.