Ingredients
Scale
- 8 oz (225 g) of whole wheat or regular spaghetti
- 2 cups fresh broccoli florets
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- 1/4 cup chopped fresh parsley (for garnish)
- 1 tablespoon lemon juice (optional for brightness)
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions. Drain and set aside.
- Steam or blanch the broccoli florets in boiling water or a steamer basket for about 2-3 minutes until tender but vibrant green. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and red pepper flakes (if using). Sauté for about 1 minute until fragrant, careful not to burn the garlic.
- Add drained pasta and broccoli to the skillet with garlic and oil. Toss to coat evenly. Season with salt and black pepper to taste.
- Stir in grated Parmesan cheese and lemon juice (if using). Mix until cheese melts and the dish is well coated. Garnish with chopped parsley before serving.
Notes
- Use fresh broccoli for optimal flavor and texture.
- Reserve some pasta water before draining to loosen the sauce if needed.
- For added protein, include cooked chicken, shrimp, or tofu.
- Adjust red pepper flakes for spice preference.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate (about 1 cup)
- Calories: 350 Kcal
- Sugar: 3g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 7g
- Protein: 14g
- Cholesterol: 11mg
