Description
A simple and flavorful Italian broccoli pasta that combines tender broccoli florets and perfectly cooked pasta tossed in a garlic olive oil sauce with Parmesan cheese and a touch of lemon. This vegetarian dish is perfect for a quick weeknight dinner and can be customized with protein additions for extra heartiness.
Ingredients
Scale
Ingredients
- 12 ounces pasta such as orecchiette, penne, or spaghetti
- 4 cups broccoli florets, cut small
- 3 tablespoons olive oil
- 4 cloves garlic, thinly sliced
- 0.5 teaspoon red pepper flakes (optional)
- 0.75 teaspoon salt, divided
- 0.25 teaspoon black pepper
- 0.5 cup reserved pasta water
- 0.25 cup grated Parmesan cheese, plus more for serving
- 1 tablespoon lemon juice (optional)
Instructions
- Boil Pasta and Broccoli: Bring a large pot of salted water to a boil. Cook the pasta according to package directions, adding the broccoli during the last 3 minutes of cooking so it becomes tender. Reserve 0.5 cup of pasta water, then drain the pasta and broccoli together.
- Sauté Garlic: In a large skillet over medium heat, warm the olive oil. Add the sliced garlic and red pepper flakes if using, cooking gently for about 30 seconds until fragrant but not browned.
- Toss Pasta and Broccoli: Add the drained pasta and broccoli to the skillet and toss to coat with the garlic-infused olive oil.
- Form Sauce: Pour in some of the reserved pasta water and stir until a light sauce forms, coating the pasta evenly.
- Season and Finish: Season with remaining salt and black pepper. Remove from heat and stir in the Parmesan cheese and lemon juice if using.
- Serve: Serve warm, topped with extra Parmesan cheese for added flavor.
Notes
- For added protein, stir in white beans or grilled chicken.
- Using orecchiette pasta helps catch the broccoli and garlic for the best texture and flavor.
