Ingredients
Scale
- 8 oz of your favorite pasta (penne, fusilli, or spaghetti)
- 2 cups fresh broccoli florets
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley (optional)
- Salt and pepper to taste
- Red pepper flakes (optional for a spicy kick)
Instructions
- Bring a large pot of salted water to a boil. Add your pasta and cook until al dente according to package instructions. Drain and set aside, saving a cup of pasta water for later.
- While the pasta cooks, blanch the broccoli florets in boiling water for 2-3 minutes until tender but still vibrant green. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add the cooked broccoli and cook for another 2 minutes, stirring occasionally. Season with salt, pepper, and red pepper flakes if using.
- Add the cooked pasta to the skillet with broccoli. Pour in some reserved pasta water if needed to loosen the sauce. Stir well to coat the pasta evenly.
- Remove from heat and sprinkle with grated Parmesan cheese and chopped parsley. For extra flavor, drizzle with a bit of olive oil. Serve immediately.
Notes
- For a vegan version, replace Parmesan with nutritional yeast or vegan cheese alternatives.
- Use whole grain or gluten-free pasta for added nutrition.
- Add cooked shrimp or grilled chicken for extra protein.
- Experiment with different vegetables like cherry tomatoes or bell peppers for variety.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate (about 1 cup)
- Calories: 350 Kcal
- Sugar: 3g
- Sodium: 280mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 7g
- Protein: 15g
- Cholesterol: 12mg