Ingredients
Scale
- 8 oz (225 g) of your favorite pasta (penne, fusilli, or spaghetti)
- 2 cups fresh broccoli florets
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1/4 cup grated Parmesan cheese
- 1/2 tsp red pepper flakes (optional)
- Salt and pepper to taste
- Lemon juice (optional, for added freshness)
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. During the last 2 minutes of cooking, add the broccoli florets to the boiling water to soften them slightly. Drain and set aside.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and red pepper flakes (if using). Sauté for about 1 minute until fragrant.
- Add the cooked pasta and broccoli to the skillet. Toss to combine and coat everything with the garlic oil. Stir in the grated Parmesan cheese, season with salt and pepper, and squeeze some lemon juice for brightness. Serve immediately for a fresh, flavorful meal.
Notes
- For extra flavor, consider adding cooked chicken or shrimp.
- Garnish with fresh herbs like basil or parsley for added aroma.
- You can substitute gluten-free pasta if necessary.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat with a splash of water or olive oil to restore moisture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal Kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 6 g
- Protein: 14 g
- Cholesterol: 15 mg