Broccoli Pasta
Broccoli Pasta with garlic, lemon, and parmesan cheese is a light, flavorful main dish or a perfect side with grilled chicken or steak.
Servings: 4
Ingredients
- 8 ounces bite-size pasta i.e. large elbows, shells, fusilli, penne, egg noodles
- ½ cup reserved pasta water
- 4 cups broccoli, about 1 pound cut into very small florets
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 cloves garlic, minced
- ¼-½ teaspoon red pepper flakes adjust to taste
- ¼-½ teaspoon kosher salt adjust to taste
- 1 juice of a medium lemon about 3 tablespoons
- ¼ cup shredded Parmesan or Pecorino Romano adjust to taste
Instructions
- Cook the pasta according to the directions on the package, adding a generous tablespoon or so of kosher salt to the water as it cooks. Just before the pasta is done cooking, add the broccoli to the pot. Let the broccoli boil for about 30 seconds.
- Scoop out and reserve about ½ cup of the pasta water and then drain everything into a large colander. Do not rinse.
- Return the cooking pot to the stove over medium heat. Warm the oil and melt the butter. Add the garlic and red pepper. Stir and cook about 1 minute, until fragrant.
- Reduce the heat to low and return the pasta and broccoli to the pot. Toss well to coat and add about half of the reserved pasta water. Add the lemon and cheese. Toss to mix throughout. Season with salt.
- Add additional pasta water ONLY if the pasta looks dry. Taste the pasta and add more salt, only if needed. Serve with additional cheese and pepper flakes, if desired.
Nutrition
Calories: 324kcal | Carbohydrates: 49g | Protein: 12g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 313mg | Potassium: 429mg | Fiber: 4g | Sugar: 3g | Vitamin A: 746IU | Vitamin C: 81mg | Calcium: 111mg | Iron: 1mg