Description
A super quick and easy pasta dish featuring tender broccoli florets and a flavorful sauce, perfect for a weeknight meal.
Ingredients
Scale
- 250g pasta (e.g., penne, fusilli)
- 300g broccoli florets
- 2 cloves garlic, minced
- 1/4 cup olive oil
- 1/2 teaspoon red pepper flakes (optional)
- 1/4 cup grated Parmesan cheese (or nutritional yeast for vegan)
- Salt and black pepper to taste
- Lemon wedges for serving (optional)
Instructions
- Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
- While pasta cooks, steam or boil broccoli florets until tender-crisp, about 3-5 minutes.
- In a large pan, heat olive oil over medium heat. Add minced garlic and red pepper flakes (if using) and cook for 1 minute until fragrant.
- Add the cooked broccoli to the pan and toss to coat.
- Add the drained pasta to the pan with the broccoli. Pour in the reserved pasta water.
- Stir in the Parmesan cheese (or nutritional yeast). Season with salt and black pepper to taste.
- Serve immediately, with lemon wedges if desired.
Notes
- For extra flavor, you can add a squeeze of fresh lemon juice to the finished dish.
- Feel free to add other vegetables like cherry tomatoes or spinach for more variety.
- This recipe is easily scalable for more servings.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1/2 of recipe
- Calories: 550
- Sugar: 5g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 20mg