Light Healthy Broccoli Pasta (Print Version)
Fresh broccoli and pasta combine in a light, flavorful meal with garlic, olive oil, and Parmesan.
# Ingredients:
→ Pasta and Vegetables
01 -
1 large head broccoli, cut into small florets
02 -
12 ounces (340 g) shell pasta
→ Sauce Components
03 -
2 tablespoons extra virgin olive oil
04 -
3 garlic cloves, minced
05 -
1/4 teaspoon crushed red pepper flakes
06 -
Salt, to taste
07 -
Black pepper, to taste
→ Garnish
08 -
1 cup (60 g) freshly grated Parmesan cheese
# Instructions:
01 -
Fill a large pot with water, add salt, and bring to a rolling boil. Add broccoli florets and cook for 5 minutes until fork-tender. Remove broccoli with a slotted spoon and transfer to a bowl. Reserve 120 ml of the cooking water.
02 -
In a skillet over medium heat, warm olive oil. Add minced garlic and crushed red pepper, stirring just until fragrant. Add the cooked broccoli and reserved water to the skillet. Season with salt and black pepper. Cook for 10 minutes, stirring occasionally, until the broccoli softens and is easily mashed with a spoon.
03 -
Return the large pot of water to a boil. Add shell pasta and cook according to package instructions until al dente. Drain thoroughly.
04 -
Transfer drained pasta into the skillet with the broccoli mash. Toss well to combine. Stir in the grated Parmesan cheese and mix until evenly distributed. If needed, add a splash of reserved pasta water to create a creamy texture.
05 -
Taste and adjust seasoning with additional salt or black pepper. Serve immediately, garnished with extra Parmesan cheese as desired.
# Notes:
01 -
Reserve some cooking water from the broccoli or pasta to adjust the sauce consistency for a creamier result.