Description
This Broccoli Pasta recipe is a simple, flavorful vegetarian dish that combines tender broccoli florets with garlic, red pepper flakes, and freshly grated Parmesan cheese tossed with al dente pasta. The broccoli is first cooked and mashed into a sauce with olive oil and seasonings, then combined with pasta for a delicious, easy weeknight meal.
Ingredients
Scale
Vegetables
- 1 head broccoli (large, cut into small florets)
- 3 cloves garlic (minced)
Pantry
- 2 tablespoons olive oil (extra virgin)
- 1/4 teaspoon red pepper flakes
- salt and pepper (to taste)
- 12 ounces pasta (such as penne)
Dairy
- 1 cup Parmesan cheese (freshly grated)
Instructions
- Cook 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 cooked broccoli to a bowl, reserving 1/2 cup of the broccoli cooking water in the pot.
- Make Broccoli Mash: In a skillet, heat the olive oil over medium heat. Add the minced garlic, red pepper flakes, salt, and pepper. Stir for about 1 minute until fragrant. Add the cooked broccoli and reserved broccoli water to the skillet. Cook for 10 minutes, mashing the broccoli with a spoon until it forms a chunky sauce.
- Cook Pasta: In the same pot with the remaining broccoli water, add the pasta and cook until al dente according to package instructions.
- Combine Pasta and Sauce: Drain the pasta, then add it to the skillet with the broccoli mash. Stir in the freshly grated Parmesan cheese until melted and combined. If the sauce is too thick, add some reserved pasta water to loosen it to your desired consistency.
- Season and Serve: Taste the pasta and adjust seasoning with salt and pepper as needed. Serve hot, garnished with additional Parmesan cheese if desired.
Notes
- Broccoli: Fresh broccoli provides the best color and flavor; frozen broccoli can be used but will yield a softer sauce.
- Salt the water: Generously season the boiling water for broccoli and pasta to build flavor from the start.
- Save some water: Reserve cooking water to thin the sauce or reheat leftovers smoothly.
- Pasta choice: Short pasta shapes like orecchiette or penne work best to hold the sauce.
- Parmesan: Use freshly grated Parmesan to ensure it melts properly into the sauce; pre-grated will not give the same texture.
- Add protein: Though vegetarian, this dish pairs well with grilled chicken, shrimp, or crispy bacon for added protein.
- Storage: Keep leftovers refrigerated up to 5 days; reheat gently with a splash of water or broth to maintain moisture.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 3 g
- Sodium: 300 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 6 g
- Protein: 18 g
- Cholesterol: 15 mg
