Ingredients
Scale
- 8 ounces (225 grams) of whole wheat or regular pasta
- 2 cups of fresh broccoli florets
- 3 tablespoons of olive oil
- 3 cloves of garlic, minced
- 1 cup of grated Parmesan cheese (or vegan alternative)
- 1 cup of milk or plant-based milk (almond, soy, etc.)
- ½ teaspoon of red pepper flakes (optional for heat)
- Salt and black pepper to taste
- Fresh lemon juice (optional, for added brightness)
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. During the last 2 minutes of cooking, add the broccoli florets to the boiling water. Drain the pasta and broccoli together, then set aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- Pour in the milk and bring to a gentle simmer. Add Parmesan cheese gradually, stirring constantly until smooth and creamy.
- Season with salt, black pepper, and red pepper flakes (if using). For a fresh flavor boost, squeeze a little lemon juice into the sauce.
- Add the cooked broccoli and pasta to the skillet with the creamy sauce. Toss everything together until well coated.
- Continue to cook for 2-3 minutes to allow flavors to meld. Taste and adjust seasoning as needed.
- Serve hot, garnished with extra Parmesan or fresh herbs for a vibrant presentation.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat gently on the stove or in the microwave, adding a splash of milk or water to prevent the sauce from drying out.
- Sprinkle with chopped nuts or add cherry tomatoes for extra nutrition.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 360 Kcal
- Sugar: 3g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 20mg