Description
This Garlic Broccoli Pasta is a quick and delicious meal featuring tender pasta tossed with sautéed broccoli and a hint of lemon.
Ingredients
Scale
- 8 oz pasta (penne, fusilli, or spaghetti work well)
- 1 large head broccoli, chopped into small florets
- 3 tablespoons olive oil
- 3 garlic cloves, minced
- ½ teaspoon crushed red pepper flakes (optional)
- Salt and black pepper, to taste
- Juice of ½ lemon
- 2 tablespoons grated Parmesan cheese (optional, for serving)
Instructions
- Start by bringing a large pot of salted water to a boil. Add your pasta and cook it according to the package instructions. During the last 3–4 minutes of cooking, toss in the broccoli florets.
- Before draining, scoop out about ½ cup of pasta water and set it aside. This starchy liquid is liquid gold for adjusting the consistency of your sauce later.
- In a large skillet over medium heat, warm the olive oil. Add the minced garlic and red pepper flakes (if using), cooking for about 1–2 minutes until fragrant. Be careful not to brown the garlic—it should smell aromatic, not bitter.
- Add the drained pasta and broccoli to the skillet, tossing gently to coat in the garlicky oil. If it looks a little dry, drizzle in some of the reserved pasta water a little at a time until the sauce lightly clings to the pasta.
- Squeeze fresh lemon juice over the pasta, sprinkle with salt and black pepper, and toss once more. Serve hot with grated Parmesan, if desired.
Notes
- Feel free to add other vegetables or protein to this dish for a heartier meal.
- For a vegan option, skip the Parmesan cheese.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Boiling, Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 350
- Sugar: 2g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 0mg