Ingredients
Scale
- 12 oz (340 g) of your favorite pasta (penne, fusilli, or spaghetti)
- 2 cups of fresh broccoli florets
- 3 cloves garlic, minced
- 1 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 cup chicken or vegetable broth
- 1 teaspoon red pepper flakes (optional for a spicy kick)
- Salt and pepper to taste
- Fresh lemon juice (optional, for brightness)
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until al dente according to package instructions. Drain and set aside, reserving about 1 cup of pasta water.
- Steam the broccoli florets until tender but still vibrant green, about 3-4 minutes. Alternatively, blanch in boiling water for 2 minutes.
- In the same pot or a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes (if using), sauté for 1-2 minutes until fragrant.
- Add the cooked pasta, steamed broccoli, broth, and a splash of reserved pasta water to the skillet. Toss well and simmer for 2-3 minutes to meld flavors.
- Stir in grated Parmesan cheese. Season with salt, pepper, and lemon juice to enhance the flavor. Adjust with more pasta water if needed for desired sauce consistency.
Notes
- Use high-quality, fresh pasta for the best texture and flavor.
- Do not overcook the broccoli; keep it crisp-tender for better texture and color.
- Save pasta water—it acts as a natural thickener and helps the sauce coat the pasta evenly.
- Feel free to add cooked chicken or shrimp for added protein.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate (about 1 cup)
- Calories: 420 kcal Kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 8 g
- Protein: 18 g
- Cholesterol: 20 mg