Ingredients
Scale
- 12 oz (340 g) of your favorite pasta (penne, fusilli, or spaghetti)
- 3 cups of fresh broccoli florets
- 3 tablespoons of olive oil
- 4 cloves garlic, minced
- 1 teaspoon red pepper flakes (optional)
- Juice of 1 lemon
- Salt and freshly ground black pepper to taste
- 1/4 cup grated Parmesan cheese (or nutritional yeast for vegan option)
- Fresh basil or parsley for garnish
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook until al dente, then reserve about 1 cup of pasta water and drain.
- Steam or blanch the broccoli florets in boiling water for 3-4 minutes until bright green and tender-crisp. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and red pepper flakes; sauté for 1 minute until fragrant, taking care not to burn the garlic.
- Add cooked pasta and broccoli to the skillet. Toss to combine, adding reserved pasta water as needed to loosen the sauce.
- Stir in lemon juice and Parmesan cheese. Season with salt and pepper to taste. For vegan, substitute Parmesan with nutritional yeast. Serve garnished with fresh herbs.
Notes
- Use high-quality pasta for better texture and flavor.
- Adding cherry tomatoes or roasted red peppers enhances color and taste.
- Explore dairy-free cheese options for vegan versions.
- Toast some nuts like almonds or pine nuts for extra crunch.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 350 kcal Kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 8 g
- Protein: 12 g
- Cholesterol: 5 mg