Broccoli Pasta
A delightful fusion of vibrant greens and hearty pasta, Broccoli Pasta is packed with flavor and nutrition, making it perfect for any occasion.
Ingredients
Vegetables
- 1 pound broccoli (fresh or frozen) Cut into small florets
- 2 cloves garlic (pressed, grated, or thinly sliced) Use fresh garlic for the best flavor.
- ¼ teaspoon red pepper flakes Add more or less to taste.
- 1 handful basil leaves For garnishing.
Pasta
- 12 ounces short pasta (conchiglie, orecchiette, rotini, or another type) Cooked according to package instructions.
Sauce
- 3 tablespoons extra virgin olive oil For sautéing.
- ½ cup grated parmesan cheese Plus shaved parmesan for garnishing.
Instructions
Preparation
- Cut broccoli into small florets and boil them for 5 minutes in 1 gallon of water seasoned with 1 tablespoon of sea salt or until fork tender.
- In a large skillet, heat olive oil over medium heat. Add garlic and red pepper flakes and sauté for 1 minute.
Cooking
- Remove the broccoli from the water and add it to the skillet; do not discard the cooking water.
- Add one cup of the broccoli cooking water to the skillet and simmer for 10 minutes until the broccoli is tender, mashing it with a fork or blending with an immersion blender.
- While the broccoli simmers, cook the pasta in the same water for 2 minutes less than package instructions.
- Drain the pasta (reserving one cup of the cooking water) and add it to the skillet with the broccoli sauce.
- Stir in the grated parmesan cheese and finish cooking for about a minute, adding reserved water as needed to make the dish creamy.
Serving
- Plate the pasta and garnish with basil leaves and additional shaved parmesan cheese.
- Serve with a light salad or garlic bread and enjoy with a glass of white wine or sparkling water.
Notes
For optimal flavor, ensure your broccoli is fresh. For a creamier texture, add reserved cooking water as needed. Optionally, add lemon zest or juice before serving for a bright flavor.