Easy Broccoli Pasta

Easy Broccoli Pasta

Craving a satisfying yet healthy meal? This Easy Broccoli Pasta is your answer! Tender broccoli florets tossed in a garlicky Parmesan sauce with your favorite pasta creates a simple and delicious dish that’s ready in under 20 minutes. Perfect for busy weeknights or a quick lunch, this recipe is sure to become a regular in your meal rotation.

Ingredients:

• 1 pound pasta (penne, rotini, or your favorite kind)
• 1 head of broccoli, cut into florets
• 3 cloves garlic, minced
• 1/4 cup olive oil
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper, to taste

Cooking Guide:

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions, subtracting 1 minute from the cooking time.
2. While the pasta is cooking, heat olive oil in a large skillet or pan over medium heat. Add the garlic and cook for 30 seconds, until fragrant.
3. Add the broccoli florets and red pepper flakes (if using) to the pan. Cook for 5-7 minutes, or until the broccoli is tender-crisp, stirring occasionally.
4. Reserve about 1 cup of pasta water before draining the pasta. Add the cooked pasta, Parmesan cheese, and a splash of reserved pasta water to the pan with the broccoli. Toss to combine, adding more pasta water as needed to create a creamy sauce.
5. Season with salt and freshly ground black pepper to taste. Serve immediately and enjoy!

Tips:

• For a richer flavor, use freshly grated Parmesan cheese instead of pre-shredded.
• Don’t throw away the broccoli stems! Peel them and chop them into small pieces to add to the pan with the florets.
• Want to make it vegetarian? Substitute vegetable broth for the pasta water when creating the sauce.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.