Broccoli Pasta
This broccoli pasta is quick, healthy, and full of flavor. With just broccoli, pasta, garlic, olive oil, and parmesan, you can make a delicious dinner in 15 minutes that works as both a main dish or a side.
Equipment
- Large pot
- Colander
- Jar with lid
- Wooden spoon
- Grater
Ingredients
- 350 g dried short pasta (shells, penne, or similar)
- 2 large broccoli heads, cut into small florets
- 1 cup shredded cheese (cheddar, jack, or mozzarella)
- 2 tsp lemon zest
- 2 tbsp lemon juice
- 5 tbsp extra virgin olive oil
- 0.33 cup parmesan, finely grated
- 2 garlic cloves, minced
- 1 tsp mixed dried herbs (or fresh herbs)
- 0.5 tsp red pepper flakes (optional, more for spice)
- 1 tsp sugar (optional, balances flavor)
- 0.75 tsp salt
- 0.5 tsp black pepper
- Extra parmesan for serving
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook until nearly done.
- Add broccoli florets to the boiling water 1–2 minutes before pasta is finished cooking.
- In a jar, combine olive oil, lemon juice, lemon zest, parmesan, garlic, dried herbs, red pepper flakes, sugar, salt, and pepper. Shake until well mixed.
- Before draining, scoop out 1 cup of pasta cooking water. Drain pasta and broccoli, then return to the warm pot.
- Add half a cup of reserved pasta water into the sauce jar and shake well. Pour sauce into pasta pot along with shredded cheese. Toss vigorously, adding more pasta water if needed until creamy.
- Taste and adjust seasoning. Serve immediately with extra parmesan and fresh basil if desired.
Notes
Use whole wheat or chickpea pasta for extra nutrition. Store leftovers in the fridge up to 3 days, reheating with a splash of water. Freezes well for up to 1 month.
Nutrition
Calories: 634kcalCarbohydrates: 71gProtein: 23gFat: 29gSaturated Fat: 9gCholesterol: 31mgSodium: 768mgPotassium: 609mgFiber: 6gSugar: 5gVitamin A: 1270IUVitamin C: 116.2mgCalcium: 347mgIron: 2.4mg
Tried this recipe?Let us know how it was!