Easy Broccoli Pasta

A simple and flavorful dish, featuring tender broccoli, pasta, and a creamy garlic sauce. This recipe combines the goodness of fresh broccoli, olive oil, garlic, and a touch of heat from red pepper flakes for a perfectly balanced meal. It’s easy to prepare and a healthy option that everyone will love!

Ingredients:

1 lb broccoli (fresh or frozen)
12 oz short pasta (conchiglie, orecchiette, rotini, or your favorite)
3 tbsp extra virgin olive oil
2 cloves garlic, pressed, grated, or thinly sliced
¼ tsp red pepper flakes (or thinly sliced red chili, to taste)
½ cup grated parmesan cheese (plus shaved parmesan for garnish)
A handful of fresh basil leaves

Instructions:

Boil the Broccoli: Cut broccoli into small florets and boil in 1 gallon (3.5 liters) of salted water for about 5 minutes until fork-tender.
Make the Sauce: In a large skillet, heat 3 tbsp olive oil. Add garlic and red pepper flakes, sauté for 1 minute. Add the cooked broccoli and 1 cup of broccoli cooking water to the skillet. Simmer for 10 minutes, mashing the broccoli with a fork or blending with an immersion blender.
Cook the Pasta: Meanwhile, cook the pasta in the same water used for boiling the broccoli (reduce cooking time by 2 minutes from the package instructions). Reserve 1 cup of cooking water.
Combine Pasta & Sauce: Add the drained pasta to the sauce with ½ cup of grated parmesan. Toss to coat, adding reserved pasta water as needed for creaminess. Taste and adjust salt as desired.
Serve: Garnish with fresh basil leaves and shaved parmesan. Enjoy!

Tips & Notes:

Substitutions: Use vegan cheese to make this dish dairy-free, or try gluten-free pasta for a gluten-free version.
Storage: Store in an airtight container in the fridge for up to 24 hours. Reheat with a little water to loosen the sauce.