Italian Broccoli Pasta

$- 300g spaghetti or penne pasta - 300g broccoli florets - 4 cloves garlic, minced - 1/4 teaspoon red pepper flakes (adjust to taste) I love using spaghetti or penne pasta in this dish. Both types hold sauce well. The broccoli florets add crunch and color. Garlic gives an amazing flavor, and red pepper flakes add a kick. You can change the spice level by adding more or less red pepper. - 1/4 cup olive oil - 1 lemon (zested and juiced) - 50g grated Parmesan cheese (plus extra for serving) - Salt and pepper to taste - Fresh basil leaves for garnish Olive oil is key for making the garlic oil. It enriches the dish with flavor. The lemon zest and juice brighten everything up. Parmesan cheese adds a nice creaminess. Finally, fresh basil leaves give a fresh finish. Use salt and pepper to make it taste just right. {{ingredient_image_1}} First, bring a large pot of salted water to a boil. Use enough water to let the pasta move freely. Add 300g of spaghetti or penne pasta and cook it according to the package instructions. This usually takes about 8 to 10 minutes. Make sure the pasta is al dente; it should still have a slight bite. During the last 3 minutes of cooking, add 300g of broccoli florets to the pot. This way, the broccoli cooks perfectly without getting mushy. After the time is up, reserve 1 cup of pasta water, then drain the pasta and broccoli. Set them aside while you prepare the garlic oil. Next, use the same pot to heat 1/4 cup of olive oil over medium heat. Once the oil is hot, add 4 minced cloves of garlic and 1/4 teaspoon of red pepper flakes. Stir them together and cook for about 1 to 2 minutes. The goal is to make the garlic fragrant and lightly golden. Watch closely to avoid burning the garlic, as it can turn bitter. Now, return the drained pasta and broccoli to the pot with the garlic oil. Pour in the juice and zest from 1 lemon. Toss everything together so that the pasta and broccoli are well coated. If the mixture seems dry, gradually add some of the reserved pasta water until you reach the desired consistency. Finally, stir in 50g of grated Parmesan cheese. Season with salt and pepper to taste. Toss again until the cheese melts and coats the pasta. Serve your Italian broccoli pasta hot, garnished with fresh basil leaves and extra Parmesan on top. Enjoy a meal that is both simple and full of flavor! To keep broccoli bright and crisp, cook it right. Avoid overcooking broccoli by adding it to the pasta pot only during the last three minutes of cooking. This way, the broccoli stays green and crunchy. For pasta, aim for al dente. This means it should be firm yet cooked through. Follow the cooking time on the package. Always taste the pasta a minute before the time is up. If it’s slightly hard, it’s just right! Flavor is key to this dish. Start with the basics: salt and pepper. Taste as you go. If you want more kick, add red pepper flakes. They add a nice heat that complements the broccoli. If you don’t have Parmesan cheese, don’t worry! You can use Pecorino Romano for a tangy twist. Nutritional yeast is a great dairy-free option too. It gives a cheesy flavor without the cheese! Pro Tips Use Fresh Broccoli: Fresh broccoli not only tastes better but also retains more nutrients. Look for vibrant green florets with no yellowing for the best results. Adjust Spice Levels: The red pepper flakes can be adjusted according to your heat preference. Start with a small amount and add more if you like it spicier! Reserve Pasta Water: Always reserve some pasta water before draining. It’s a great way to adjust the sauce consistency and add extra starch for creaminess. Garnish for Flavor: Fresh basil adds a wonderful aroma and flavor to the dish. Don’t skip the garnish; it elevates the overall presentation and taste! {{image_2}} You can switch up the pasta for this dish. If you want a gluten-free meal, use gluten-free pasta. Many brands make great options that taste good. You won't lose any flavor or fun! Whole wheat pasta is another great choice. It adds more fiber and nutrients. Plus, it has a nutty taste that goes well with broccoli. Both options keep the dish healthy and tasty. Want to make it heartier? You can add protein! Chicken is a great option. Cook it in the garlic oil before mixing in the pasta. Shrimp is another quick choice. It cooks fast and pairs well with the lemon flavor. If you prefer a plant-based option, try tofu. Just cube it and sauté it until golden. This dish is also great for vegetarians and vegans. You can skip the cheese or use a plant-based alternative. For extra flavor, toss in some cherry tomatoes. They add sweetness and color. You can also use olives for a briny kick. They add a nice contrast to the dish. Don’t forget herbs! Fresh basil works well. You can also try parsley or oregano. Each herb brings its own unique flavor, so don’t be afraid to experiment. To keep your Italian broccoli pasta fresh, store it in the fridge. Use airtight containers for best results. Glass or plastic containers work great. Make sure to cool the pasta before sealing it. This helps prevent moisture buildup. The pasta stays good in the fridge for about three days. When reheating pasta, use low heat to keep it tasty. You can use a pan or the microwave. If using a pan, add a splash of water to help it steam. Stir gently as it heats. For the microwave, cover the bowl with a lid or a damp paper towel to keep moisture in. To keep the texture nice, avoid cooking it too long. Always check if it’s heated through before serving. If it seems dry, add a bit of olive oil or pasta water. This will help bring back the flavor and moisture. Yes, you can use frozen broccoli. It is a great option when fresh isn't available. Just add it to the pot with the pasta during the last three minutes of cooking. This keeps the broccoli bright and tender. Frozen broccoli may be softer than fresh, but it still tastes good. If you want a firmer texture, try to use fresh broccoli. If you're looking for a lactose-free option, try nutritional yeast. It gives a cheesy flavor without dairy. You could also use a plant-based cheese substitute. Grated pecorino romano cheese is a good alternative, though it is still dairy. Just remember to adjust the salt since pecorino is saltier than Parmesan. You can prepare the pasta and broccoli in advance. Cook them, then cool them down. Store them in an airtight container in the fridge. When you are ready to eat, heat the garlic oil and add the cooked pasta and broccoli. Add lemon juice and cheese when you reheat. This makes it easy and quick for a busy weeknight meal. This blog post covered a simple, tasty pasta recipe centered around broccoli. You learned the key ingredients and steps to cook it right. We also shared tips for better flavor and texture and offered variations to suit your taste. In the end, you can make this dish your own with easy changes. Enjoy experimenting and personalizing this recipe. Using fresh or frozen ingredients, you’ll create a delicious meal in no time. Happy cooking!$

Italian Broccoli Pasta

A delicious pasta dish featuring broccoli, garlic, and Parmesan cheese, perfect for a quick meal.

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Prep Time 10

Cook Time 15

Total Time 25

Course Main Course

Cuisine Italian

Servings 4

Ingredients

300 g spaghetti or penne pasta
300 g broccoli florets
4 cloves garlic, minced
0.25 teaspoon red pepper flakes
0.25 cup olive oil
1 lemon zested and juiced
50 g grated Parmesan cheese
to taste Salt and pepper
for garnish Fresh basil leaves

Instructions

Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. During the last 3 minutes of cooking, add the broccoli florets to the pot with the pasta.
Reserve 1 cup of pasta water, then drain the pasta and broccoli, setting them aside.
In the same pot, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, cooking until the garlic is fragrant and lightly golden, about 1-2 minutes.
Return the pasta and broccoli to the pot with the garlic oil. Pour in the lemon juice and zest, and toss until everything is well combined. If the mixture seems dry, gradually add reserved pasta water until desired consistency is achieved.
Stir in the grated Parmesan cheese and season with salt and pepper to taste. Toss well until the cheese has melted and the pasta is coated.
Serve hot, garnished with fresh basil leaves and additional Parmesan cheese on top.

Notes

Adjust red pepper flakes to taste for spiciness.

Keyword broccoli, garlic, pasta, quick meal