Ingredients
Scale
- 8 oz (225 g) of your favorite pasta (penne, fusilli, or spaghetti)
- 2 cups fresh broccoli florets
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 cup grated Parmesan cheese
- 1/2 tsp red pepper flakes (optional, for a spicy kick)
- 1/2 cup chopped sun-dried tomatoes (optional but adds flavor)
- Salt and black pepper to taste
- Fresh lemon juice (for brightness)
Instructions
- Start by boiling a large pot of salted water. Rinse and cut the broccoli into small florets. Mince the garlic.
- Add the pasta to boiling water and cook according to package instructions. During the last 2-3 minutes, add the broccoli florets to the boiling pasta water. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and red pepper flakes, sauté for about 30 seconds until fragrant. Add sun-dried tomatoes if using, and stir for another minute.
- Add cooked pasta and broccoli to the skillet. Toss to coat with garlic and oil. Season with salt, pepper, and squeeze of fresh lemon juice. Finish with Parmesan cheese.
Notes
- For added flavor, sprinkle with additional Parmesan or herbs like basil or parsley.
- If using gluten-free pasta, ensure it’s cooked al dente according to package instructions.
- Adjust red pepper flakes to taste for spice level.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 380 kcal Kcal
- Sugar: 4 g
- Sodium: 310 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 7 g
- Protein: 16 g
- Cholesterol: 15 mg