Quick Broccoli Pasta
Quick Broccoli Pasta is a delicious, nutritious, and easy-to-make dish that’s perfect for busy days. Combining simple ingredients, this recipe delivers maximum flavor with minimal effort.
Ingredients
- 10 ounces of spaghetti or another long thin pasta
- 1/4 cup olive oil divided
- 3 large garlic cloves thinly sliced
- 1 pound of broccoli cut into small florets (or more, if desired)
- 1/4 teaspoon kosher salt plus additional to taste
- 1/2 teaspoon red pepper flakes or more for extra heat
- Freshly ground black pepper to taste
- 3 ounces of finely grated Parmesan cheese
Instructions
- Cook the spaghetti until al dente, following the package instructions, and reserve 1 1/2 cups of the cooking water.
- When the pasta has about 5 minutes remaining, heat 2 tablespoons of olive oil in a large non-stick skillet over medium heat. Add the garlic, broccoli, and kosher salt, then cook and stir for about 5 minutes, or until the broccoli is tender and the garlic is lightly browned (refer to recipe note #1 for softer broccoli). Add the cooked pasta to the skillet along with the remaining 2 tablespoons of olive oil, red pepper flakes, and 1/2 cup of the reserved pasta water (adding more if needed). Cook and stir for 2 to 3 minutes, or until everything is heated through. Adjust the seasoning with salt and pepper to taste. Transfer to a serving bowl, sprinkle Parmesan cheese evenly on top, and serve.
Notes
At this stage, the broccoli will be crisp-tender. If you prefer softer broccoli, add 2 tablespoons of the reserved pasta cooking water, cover the skillet, and let it steam until it reaches your desired tenderness (2 to 4 minutes or longer), adding more water as needed. Once the broccoli is ready, add the cooked pasta and continue with the recipe.
If you have leftover pasta, save any remaining cooking water to use when reheating to restore moisture.