Easy Healthy Broccoli Pasta (Printable)
Tender broccoli and garlic pasta with lemon and olive oil, ready in 30 minutes.
# What You'll Need:
→ Pasta
01 - 12 oz whole wheat penne or fusilli
→ Vegetables
02 - 1 large head broccoli, about 1 lb, cut into small florets
03 - 2 cloves garlic, thinly sliced
04 - 1 small lemon, zest and juice
05 - 2 tbsp fresh parsley, chopped
→ Sauce & Seasonings
06 - 3 tbsp extra-virgin olive oil
07 - 1/4 tsp crushed red pepper flakes
08 - Salt and freshly ground black pepper, to taste
→ Cheese
09 - 1/4 cup grated Parmesan cheese, plus extra for serving
# How To Make It:
01 - Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente.
02 - About 3 minutes before the pasta is done, add the broccoli florets to the pot. Cook until both pasta and broccoli are tender.
03 - Reserve 1/2 cup of pasta cooking water, then drain the pasta and broccoli.
04 - In a large skillet, heat the olive oil over medium heat. Add the garlic and red pepper flakes. Sauté for 1 minute until fragrant.
05 - Add the drained pasta and broccoli to the skillet. Toss to combine, adding reserved pasta water as needed to create a light sauce.
06 - Stir in lemon zest, lemon juice, and Parmesan cheese. Season with salt and pepper to taste. Remove from heat, sprinkle with parsley, and serve with extra Parmesan if desired.
# Tips from dashanddishes:
01 -
- It comes together in under 30 minutes but tastes like something from a proper Italian restaurant
- The broccoli cooks right in the pasta water, saving you an extra pot to wash
02 -
- Don't skip reserving the pasta water, it's what transforms simple olive oil into a silky restaurant-style sauce
- Add the lemon juice off the heat to preserve its bright, fresh flavor that cooking would destroy
03 -
- Grate your Parmesan fresh from a wedge instead of using pre-grated cheese for better melting and flavor
- Thinly slice your garlic rather than mincing it to prevent burning and ensure even distribution