Description
This quick and delicious pasta dish features tender-crisp broccoli florets coated in a light, garlicky sauce. It’s a perfect healthy weeknight meal that comes together in under 30 minutes.
Ingredients
- 1 lb short pasta (orecchiette, penne, fusilli)
- 1 large head broccoli, cut into bite-sized florets
- 4–5 cloves garlic, minced
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 cup grated Parmesan cheese, plus more for serving
- Salt and freshly ground black pepper to taste
- Fresh lemon juice (optional, for serving)
Instructions
- Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook according to package directions until al dente.
- During the last 3-4 minutes of the pasta’s cooking time, add the broccoli florets to the boiling water.
- While pasta and broccoli cook, heat olive oil in a large skillet or Dutch oven over medium heat. Add minced garlic and red pepper flakes (if using) and sauté for 1-2 minutes until fragrant.
- Before draining, reserve 1.5 cups of the starchy pasta water. Drain the pasta and broccoli and immediately add them to the skillet with the garlic and oil.
- Pour in 1/2 cup of reserved pasta water and stir vigorously to create a creamy sauce. Add more pasta water, a tablespoon at a time, until desired consistency is reached.
- Remove from heat. Stir in Parmesan cheese until melted. Season generously with salt and pepper.
- Serve immediately, garnished with extra Parmesan and a squeeze of fresh lemon juice, if desired.
- Prep Time: 10 mins
- Cook Time: 20 mins