Ingredients
Scale
- 12 oz of your favorite pasta (penne, spaghetti, or fusilli)
- 2 cups fresh broccoli florets
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1/4 cup grated Parmesan cheese
- 1/2 tsp red pepper flakes (optional)
- Salt and pepper to taste
- Lemon zest and juice (for brightness)
- Fresh basil or parsley for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining. Set aside.
- While the pasta cooks, steam or blanch the broccoli florets for about 3-4 minutes until tender but still vibrant green. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes if using. Cook for about 1 minute until fragrant, stirring constantly to prevent burning.
- Add the cooked broccoli to the skillet with garlic. Stir to coat and cook for another 2 minutes. Next, add the cooked pasta to the skillet along with a splash of reserved pasta water to loosen the sauce. Toss everything together gently.
- Stir in lemon zest, lemon juice, and grated Parmesan cheese. Adjust seasoning with salt and pepper. Garnish with fresh basil or parsley. Serve immediately for the best flavor and texture.
Notes
- For added protein, toss in cooked chicken or shrimp.
- Use whole wheat or chickpea pasta for extra fiber and nutrients.
- If you prefer a creamier sauce, add a dollop of Greek yogurt or a splash of cream at the end.
- Make this dish even faster by prepping ingredients in advance with a Fullstar Veggie Prep.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing, Boiling, Steaming
- Cuisine: Italian-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 380 kcal Kcal
- Sugar: 4 g
- Sodium: 320 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 8 g
- Protein: 14 g
- Cholesterol: 10 mg
