Description
This Broccoli Pasta recipe is a simple, flavorful vegetarian dish featuring tender broccoli mashed into a garlicky, slightly spicy sauce with parmesan cheese and al dente pasta. Perfect for a quick and healthy weeknight meal, the sauce is enriched by reserved pasta and broccoli cooking water, creating a creamy texture without any cream.
Ingredients
Scale
Vegetables
- 1 head broccoli (large, cut into small florets)
- 3 cloves garlic (minced)
Pasta and Cheese
- 12 ounces pasta (such as penne)
- 1 cup Parmesan cheese (freshly grated)
Seasonings
- 2 tablespoons olive oil (extra virgin)
- 1/4 teaspoon red pepper flakes
- Salt and pepper (to taste)
Instructions
- Cook Broccoli: Bring a large pot of salted water to a boil. Add the broccoli florets and cook for 5 minutes until tender. Using a slotted spoon, transfer the broccoli to a bowl and reserve 1/2 cup of the broccoli cooking water.
- Make Broccoli Sauce: In a skillet over medium heat, add olive oil, minced garlic, red pepper flakes, salt, and pepper. Stir for 1-2 minutes until fragrant. Add the cooked broccoli and reserved broccoli water, then cook while mashing the broccoli with a spoon for about 10 minutes until a saucy mash forms.
- Cook Pasta: In the same pot used for the broccoli water, bring it back to a boil and cook the pasta until al dente according to package instructions (usually about 10-12 minutes).
- Combine Pasta and Sauce: Drain the pasta, reserving some pasta water. Add the pasta to the skillet with the broccoli mash and stir together. Mix in the freshly grated Parmesan cheese. If the sauce is too thick, add reserved pasta water a little at a time until you reach the desired consistency.
- Season and Serve: Taste the pasta and adjust seasoning with more salt and pepper if needed. Serve immediately, garnished with extra Parmesan cheese if desired.
Notes
- Use fresh broccoli for best color and taste; frozen broccoli can be used but will create a softer sauce.
- Generously salt the water when boiling broccoli and pasta to enhance the overall flavor.
- Reserve some of the cooking water to help thin the sauce if needed or to rehydrate reheated leftovers.
- Short pasta shapes like penne or orecchiette work best to hold the broccoli sauce.
- Freshly grate Parmesan cheese for smooth melting; pre-grated cheese won’t melt as well.
- Add protein such as grilled chicken, shrimp, or crispy bacon to make the dish non-vegetarian if desired.
- Store leftovers in the refrigerator for up to 5 days and reheat gently with a splash of water or broth to keep the sauce creamy.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 6 g
- Protein: 18 g
- Cholesterol: 15 mg
