Description
This broccoli pasta recipe is a simple, flavorful vegetarian dish featuring tender broccoli florets cooked with garlic and red pepper flakes, combined with perfectly al dente pasta and freshly grated Parmesan cheese. It’s a quick, nutritious meal ideal for weeknights that brings vibrant greens and savory depth to your table.
Ingredients
Scale
Vegetables and Aromatics
- 1 head broccoli (large, cut into small florets)
- 3 cloves garlic (minced)
Pan Sauce
- 2 tablespoons olive oil (extra virgin)
- ¼ teaspoon red pepper flakes
- salt and pepper (to taste)
- ½ cup reserved broccoli cooking water
Pasta
- 12 ounces pasta (such as penne)
Cheese
- 1 cup Parmesan cheese (freshly grated)
Instructions
- Boil Broccoli: Bring a large pot of salted water to a boil. Add the broccoli florets and cook for 5 minutes until tender. Using a slotted spoon, transfer cooked broccoli to a bowl and reserve ½ cup of the broccoli cooking water.
- Prepare Broccoli Sauce: In a skillet, heat olive oil over medium heat. Add minced garlic, red pepper flakes, salt, and pepper, then stir in the cooked broccoli and reserved broccoli water. Cook for 10 minutes, occasionally mashing the broccoli with a spoon to create a chunky sauce.
- Cook Pasta: In the same pot used for broccoli, bring the reserved water back to a boil and add the pasta. Cook until al dente according to package instructions, then drain.
- Combine Pasta and Sauce: Add the drained pasta to the skillet with the broccoli sauce. Stir in the freshly grated Parmesan cheese, combining well. If the sauce is too thick, add a splash of reserved pasta water to loosen it.
- Season and Serve: Taste the pasta for seasoning and adjust with additional salt and pepper if needed. Serve immediately, garnished with extra Parmesan cheese if desired.
Notes
- Broccoli: Fresh broccoli yields the best flavor and color; frozen broccoli can be used but may result in a softer sauce.
- Salt the water well to enhance the flavor of both broccoli and pasta.
- Reserve some cooking water to thin the sauce or to rehydrate leftovers when reheating.
- Use short pasta like penne or orecchiette to help the sauce cling better.
- Freshly grated Parmesan cheese melts more smoothly than pre-grated varieties.
- For extra protein, add grilled chicken, shrimp, or crispy bacon.
- Store leftovers in the fridge for up to 5 days; reheat gently with a splash of water or broth to maintain moisture.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 500 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 6 g
- Protein: 18 g
- Cholesterol: 20 mg
