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–+ servings

Light and Healthy Broccoli Pasta

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A delightful dish combining fresh broccoli and penne pasta, tossed in garlic-infused olive oil, perfect for a nutritious weeknight dinner.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Mediterranean
Calories: 400
Ingredients Method Nutrition Notes

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

Method
 

Cooking the Pasta and Broccoli
  1. Bring a large pot of salted water to a boil.
  2. Once boiling, add the penne pasta and cook according to package instructions until al dente.
  3. During the last 2-3 minutes of cooking, add the broccoli florets to the boiling pot of pasta.
  4. Drain the pasta and broccoli, reserving about 1/2 cup of pasta water.
Making the Sauce
  1. In the same pot, heat the olive oil over medium heat.
  2. Add the minced garlic and crushed red pepper, sautéing for about 1 minute until fragrant but not burnt.
  3. Return the drained pasta and broccoli to the pot, tossing with the garlic-infused oil.
  4. If the mixture seems dry, add reserved pasta water a little at a time until the desired consistency is reached.
  5. Season with salt and black pepper to taste, then stir in the grated parmesan cheese until well combined.
  6. Serve immediately.

Nutrition

Serving: 1gCalories: 400kcalCarbohydrates: 55gProtein: 15gFat: 15gSaturated Fat: 4gSodium: 200mgFiber: 5gSugar: 2g

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.
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