Light and Healthy Broccoli Pasta
A delightful dish combining fresh broccoli and penne pasta, tossed in garlic-infused olive oil, perfect for a nutritious weeknight dinner.
Ingredients
Main ingredients
- 1 large broccoli head, trimmed into small pieces
- 12 ounces penne pasta
- 1 cup freshly grated parmesan cheese Add more for serving if desired
Cooking essentials
- 2 tablespoons extra virgin olive oil
- 3 cloves minced garlic
- 1/4 teaspoon crushed red pepper
- Salt and black pepper, to taste
Instructions
Cooking the Pasta and Broccoli
- Bring a large pot of salted water to a boil.
- Once boiling, add the penne pasta and cook according to package instructions until al dente.
- During the last 2-3 minutes of cooking, add the broccoli florets to the boiling pot of pasta.
- Drain the pasta and broccoli, reserving about 1/2 cup of pasta water.
Making the Sauce
- In the same pot, heat the olive oil over medium heat.
- Add the minced garlic and crushed red pepper, sautéing for about 1 minute until fragrant but not burnt.
- Return the drained pasta and broccoli to the pot, tossing with the garlic-infused oil.
- If the mixture seems dry, add reserved pasta water a little at a time until the desired consistency is reached.
- Season with salt and black pepper to taste, then stir in the grated parmesan cheese until well combined.
- Serve immediately.
Notes
To serve, top with additional grated parmesan cheese and a drizzle of extra virgin olive oil. Pairs well with a side salad or crusty bread. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of water or olive oil.