Description
This flavorful Broccoli Pasta recipe combines tender broccoli florets cooked in a garlic-infused olive oil sauce with perfectly al dente pasta and freshly grated Parmesan cheese. A simple, quick, and hearty vegetarian dish that’s perfect for a nutritious weeknight dinner.
Ingredients
Scale
Vegetables
- 1 head broccoli (large, cut into small florets)
- 3 cloves garlic (minced)
Pantry
- 2 tablespoons olive oil (extra virgin)
- ¼ teaspoon red pepper flakes
- Salt (to taste)
- Pepper (to taste)
- 12 ounces pasta (such as penne)
Dairy
- 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. Use a slotted spoon to transfer the broccoli to a bowl and reserve ½ cup of the cooking water.
- Sauté Broccoli Mixture: In a skillet, heat olive oil over medium heat. Add minced garlic, red pepper flakes, salt, and pepper, then add the cooked broccoli and reserved water. Cook and mash the broccoli with a spoon over 10 minutes until a soft, saucy consistency forms.
- Cook Pasta: In the same pot used for boiling broccoli, add the pasta to the boiling water and cook until al dente according to package instructions.
- Combine Pasta and Sauce: Drain the pasta and add it to the skillet with the mashed broccoli mixture. Stir in the freshly grated Parmesan cheese. Add reserved pasta water as needed to loosen the sauce to your desired consistency.
- Season and Serve: Taste and adjust seasoning with salt and pepper as needed. Serve garnished with additional Parmesan cheese if desired.
Notes
- Broccoli: Fresh broccoli provides the best flavor and texture; frozen can be used but will result in a softer sauce.
- Salt the water generously for both broccoli and pasta to build depth of flavor from the start.
- Reserve cooking water to adjust sauce thickness and help bind the sauce to the pasta.
- Choose short pasta shapes like penne or orecchiette to hold the sauce well.
- Use freshly grated Parmesan for smooth melting; pre-grated cheese is less effective.
- For added protein, top with grilled chicken, shrimp, or crispy bacon.
- Store leftovers in the refrigerator for up to 5 days; reheat gently with a splash of water or broth to loosen the sauce.
