Description
Really Quick Broccoli Pasta is a fast and flavorful vegetarian dish made with tender broccoli, pasta, and garlic-infused olive oil. It’s a wholesome, budget-friendly, and satisfying meal perfect for busy weeknights.
Ingredients
- 12 oz pasta (spaghetti, penne, or preferred type)
- 4 cups fresh broccoli florets
- 3 cloves garlic, minced
- 3 tablespoons olive oil
- Salt, to taste
- Black pepper, to taste
- Crushed red pepper flakes (optional)
- Grated Parmesan cheese (optional, for serving)
- 1 teaspoon lemon zest or 1 tablespoon lemon juice (optional)
Instructions
- Bring a large pot of salted water to a boil.
- Add pasta and cook according to package instructions. Add broccoli florets to the pot during the last 3–4 minutes of cooking.
- While pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1–2 minutes until fragrant, not browned.
- Drain pasta and broccoli, reserving about ½ cup of pasta water.
- Add drained pasta and broccoli to the skillet with garlic oil. Toss to combine.
- If pasta seems dry, add a splash of reserved pasta water to loosen.
- Season with salt, black pepper, and red pepper flakes to taste.
- Serve warm with grated Parmesan and a squeeze of lemon juice or lemon zest, if desired.
Notes
Use frozen broccoli if fresh isn’t available—just add to pasta water during the last few minutes of cooking.Add grilled chicken, shrimp, or beans for protein.Use gluten-free or whole wheat pasta to suit dietary needs.Leftovers keep well for up to 3 days and reheat easily with a splash of water or oil.Fresh garlic is best, but garlic powder can be used in a pinch.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 420
- Sugar: 3g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 5g
- Protein: 13g
- Cholesterol: 0mg
