Pasta and Broccoli
This simple pasta and broccoli dish is perfect for a quick, nutritious weeknight meal. With just a few ingredients, you can create a flavorful, satisfying dinner that's ready in under 30 minutes.
Equipment
- Large pot
- Colander
- Large skillet
- Measuring cups and spoons
- Chef's knife
- Cutting board
Ingredients
- 8 oz pasta short pasta like penne or fusilli works best
- 1 head broccoli cut into florets
- 3 cloves garlic minced
- 1/4 cup olive oil extra virgin preferred
- 1/2 cup parmesan cheese grated, plus more for serving
- 1/4 tsp red pepper flakes optional, for heat
- to taste salt and pepper
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, usually about 8-10 minutes.
- In the last 3 minutes of pasta cooking time, add the broccoli florets to the pot with the pasta. This allows the broccoli to cook until tender-crisp while finishing the pasta.
- While the pasta and broccoli cook, heat the olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes, if using, and sauté for 1-2 minutes until fragrant but not browned.
- Reserve 1 cup of pasta cooking water, then drain the pasta and broccoli. Add them to the skillet with the garlic and oil, tossing to coat. If the mixture seems dry, add some of the reserved pasta water to create a light sauce.
- Remove from heat and stir in the grated parmesan cheese. Season with salt and pepper to taste. Serve immediately, with extra parmesan for topping.
Notes
Chef's Tips:
• For a creamier texture, stir in a splash of heavy cream or a spoonful of mascarpone cheese at the end.
• Avoid overcooking the broccoli to maintain its vibrant color and crisp texture.
• Serve with a side salad and crusty bread for a complete meal.
Food Safety:
• Ensure pasta is cooked to at least 165°F to kill any potential bacteria.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.