Light Healthy Broccoli Pasta (Printable Version)
Tender broccoli and pasta combined with garlic and Parmesan create a quick, wholesome dinner option.
# Ingredients:
→ Vegetables
01 -
1 large broccoli head, trimmed into small florets and thinly sliced stems
→ Oils & Fats
02 -
30 milliliters extra virgin olive oil
→ Aromatics & Spices
03 -
3 cloves garlic, minced
04 -
0.25 teaspoon crushed red pepper flakes
05 -
Salt, to taste
06 -
Black pepper, to taste
→ Pasta
07 -
340 grams shell pasta
→ Cheese
08 -
100 grams freshly grated Parmesan cheese
# Steps:
01 -
Bring a large pot of salted water to a rolling boil. Add the broccoli florets and cook until tender but still firm, approximately 5 minutes. Drain the broccoli, reserving 125 milliliters of the cooking water, and transfer broccoli to a bowl.
02 -
In a skillet, heat olive oil over medium heat. Add minced garlic and crushed red pepper flakes, cooking until fragrant, about 30 seconds. Add the cooked broccoli along with the reserved cooking water, season with salt and black pepper, and cook, stirring occasionally, for 10 minutes until broccoli softens and can be mashed easily.
03 -
In the same pot used for broccoli, bring the reserved water to a boil again. Add the shell pasta and cook according to package instructions until al dente. Drain pasta thoroughly.
04 -
Add the drained pasta to the skillet with the broccoli mash. Stir in half of the Parmesan cheese, mixing thoroughly to create a creamy coating. If the sauce is too thick, add a splash of reserved pasta water to adjust the consistency.
05 -
Taste and adjust seasoning with additional salt and black pepper as needed. Serve immediately, garnished with the remaining Parmesan cheese for enhanced flavor.
# Notes:
01 -
Blanch broccoli just until bright green and slightly crisp to avoid mushiness. Reserve pasta water to create a silky sauce and prevent dryness.
02 -
Add garlic to hot oil and cook briefly to avoid bitterness.
03 -
Grated Parmesan is best added in two stages for optimal creaminess.