Description
A simple and flavorful broccoli pasta recipe featuring tender broccoli mashed with garlic, red pepper flakes, and olive oil, combined with perfectly cooked pasta and freshly grated Parmesan cheese for a comforting vegetarian meal.
Ingredients
Scale
Main Ingredients
- 1 head broccoli (large, cut into small florets)
- 2 tablespoons olive oil (extra virgin)
- 3 cloves garlic (minced)
- ¼ teaspoon red pepper flakes
- salt and pepper (to taste)
- 12 ounces pasta (such as penne)
- 1 cup Parmesan cheese (freshly grated)
Instructions
- Boil and cook broccoli: Bring a large pot of salted water to a boil. Add the broccoli florets and cook for 5 minutes until tender. Use a slotted spoon to transfer the broccoli to a bowl, reserving ½ cup of the broccoli cooking water.
- Prepare broccoli sauce: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes and sauté until fragrant, about 1 minute. Add the cooked broccoli, salt, pepper, and reserved broccoli water. Cook for 10 minutes, mashing the broccoli with a spoon occasionally until a sauce-like consistency forms.
- Cook pasta: In the same pot used for boiling broccoli, add the pasta to the boiling broccoli water and cook until al dente following package instructions, typically about 10-12 minutes.
- Combine pasta and sauce: Drain the pasta, reserving some pasta water if desired. Add the pasta to the skillet with the broccoli mash. Stir in the freshly grated Parmesan cheese, combining everything thoroughly. If the sauce is too thick, add a splash of reserved pasta water to loosen it.
- Finish and serve: Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately garnished with extra Parmesan cheese.
Notes
- Use fresh broccoli for best color and flavor; frozen broccoli can be used but may result in a softer sauce.
- Salt the boiling water generously for both broccoli and pasta to build flavor from the start.
- Reserve broccoli and pasta water to adjust sauce consistency or for reheating leftovers.
- Short pasta varieties like penne or orecchiette work best to hold the sauce.
- Use freshly grated Parmesan cheese for a smooth melt; pre-grated cheese will not blend as well.
- Add protein such as grilled chicken, shrimp, or crispy bacon to make it a fuller meal.
- Store leftovers in the refrigerator for up to 5 days; reheat gently with a splash of water or broth.
Nutrition
- Serving Size: 1 serving
- Calories: 370 kcal
- Sugar: 3 g
- Sodium: 320 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 18 g
- Cholesterol: 15 mg
