Description
A delicious and easy broccoli pasta recipe featuring tender broccoli florets mashed into a flavorful sauce with garlic, red pepper flakes, and freshly grated Parmesan cheese, tossed with al dente penne pasta for a satisfying vegetarian meal.
Ingredients
Scale
Main Ingredients
- 1 head broccoli (large, cut into small florets)
- 2 tablespoons olive oil (extra virgin)
- 3 cloves garlic (minced)
- ¼ teaspoon red pepper flakes
- salt and pepper (to taste)
- 12 ounces pasta (such as penne)
- 1 cup Parmesan cheese (freshly grated)
Instructions
- Boil and cook broccoli: Bring a large pot of salted water to a boil. Add the broccoli florets and cook for 5 minutes until tender. Transfer the cooked broccoli to a bowl and reserve ½ cup of the broccoli cooking water for later use.
- Prepare broccoli sauce: In a skillet, heat the olive oil over medium heat. Add the minced garlic, red pepper flakes, salt, and pepper. Add the cooked broccoli and the reserved broccoli water, cooking for about 10 minutes until the broccoli is soft enough to be easily mashed with a spoon.
- Cook pasta: In the same pot used for the broccoli water, bring to a boil again and add the pasta. Cook until al dente according to package instructions.
- Combine pasta and sauce: Drain the pasta and add it to the skillet with the mashed broccoli mixture. Stir in the freshly grated Parmesan cheese until well combined. If the sauce is too thick, add more reserved pasta water to thin it out.
- Season and serve: Taste the pasta and adjust seasoning with salt and pepper if needed. Serve immediately garnished with additional Parmesan cheese if desired.
Notes
- Broccoli: Fresh broccoli gives the best color and flavor, but frozen can work—expect a softer sauce.
- Salt the water: Generously season the broccoli and pasta water to build flavor from the start.
- Save some water: Use reserved broccoli and pasta water to thin the sauce or reheat leftovers.
- Pasta choice: Short pasta like orecchiette or penne holds the sauce well.
- Parmesan: Freshly grated cheese melts smoothly; pre-grated cheese won’t yield the same texture.
- Add protein: This vegetarian pasta pairs well with grilled chicken, shrimp, or crispy bacon.
- Storage: Keeps up to 5 days refrigerated. Reheat gently with a splash of water or broth.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 250 mg
- Fat: 12 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 15 g
- Cholesterol: 10 mg
