Broccoli Pasta
This broccoli pasta is simple, cozy, and comforting, made with tender broccoli, garlic-infused olive oil, and pasta finished with parmesan. A wholesome meal that feels warm and homemade.
Equipment
- Large Pot
- Wide Skillet or Pan
- Wooden Spoon
- Knife
- Cutting Board
- Measuring Cups
Ingredients
Pasta and Vegetables
- 12 oz pasta (penne, fusilli, or spaghetti)
- 2 cups broccoli florets, chopped
Flavor Base
- 3 tbsp olive oil
- 3 cloves garlic, minced
- 1/4 tsp red pepper flakes optional
Finishing Touches
- 1/4 cup grated parmesan cheese
- salt and black pepper to taste
- lemon zest or lemon juice optional, to taste
Instructions
- Cook the pasta and broccoli: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions. During the last 3 minutes of cooking, add the broccoli florets to the same pot. Reserve about 1/2 cup of pasta water, then drain.
- Prepare the garlic oil: Heat olive oil in a wide skillet over medium heat. Add the minced garlic and cook gently for 30–40 seconds until fragrant. Stir in red pepper flakes if using.
- Combine pasta and broccoli: Add the drained pasta and broccoli to the skillet. Toss gently to coat everything in the garlic oil. Add a splash of reserved pasta water if needed.
- Add cheese and seasoning: Stir in the parmesan cheese, salt, and black pepper. Mix gently until the cheese lightly melts and coats the broccoli pasta.
- Finish and serve: Taste and adjust seasoning. Add lemon zest or juice if desired. Serve warm with extra parmesan on top.