Broccoli Pasta
A quick and easy, crowd pleasing pasta made with fresh broccoli and a handful of pantry staples that you probably have on hand!
Servings: 4
Ingredients
- 10 ounces spaghetti or other long, thin pasta
- 1/4 cup olive oil divided
- 3 large garlic cloves thinly sliced
- 1 pound broccoli cut into small florets, or more
- 1/4 teaspoon kosher salt plus more to taste
- 1/2 teaspoon red pepper flakes or more
- freshly ground black pepper to taste
- 3 ounces finely grated Parmesan cheese
Instructions
- Cook spaghetti until al dente according to package instructions, reserving 1 1/2 cups of the cooking water.
- When pasta has about 5 minutes left to cook, heat 2 tablespoons of the olive oil in a large, non-stick skillet over medium heat. Add garlic, broccoli and kosher salt; cook and stir until broccoli is tender and garlic is lightly browned, about 5 minutes (see recipe note #1 for softer broccoli). Add cooked pasta, remaining 2 tablespoons of olive oil, red pepper flakes and 1/2 cup of the reserved pasta water (plus more as desired); cook and stir until heated through, 2 to 3 minutes. Season to taste with salt and pepper. Transfer to serving bowl and sprinkle parmesan cheese evenly over the top; serve.
Video
Notes
- At this point the broccoli will be crisp-tender. If you prefer a softer broccoli, add 2 tablespoons of the pasta cooking water and cover to steam to your desired tenderness (2 to 4 minutes or longer), adding more water if needed. Then add cooked pasta and proceed with recipe.
- If you have leftover pasta, save any remaining cooking water to add to the pan while reheating.
Nutrition
Calories: 508kcal | Carbohydrates: 62g | Protein: 20g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 14mg | Sodium: 532mg | Potassium: 550mg | Fiber: 5g | Sugar: 4g | Vitamin A: 947IU | Vitamin C: 102mg | Calcium: 325mg | Iron: 2mg
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