Description
A delicious and easy-to-make Italian broccoli pasta dish that combines the freshness of broccoli with the zing of lemon and Parmesan cheese. This vegetarian pasta recipe is perfect for a quick and satisfying weeknight dinner.
Ingredients
Scale
Pasta:
- 12 oz pasta (such as orecchiette or penne)
Broccoli:
- 1 large head of broccoli (cut into small florets)
Other:
- 3 tablespoons olive oil
- 4 cloves garlic (thinly sliced)
- 1/4 teaspoon red pepper flakes
- Salt to taste
- Black pepper to taste
- 1/2 cup grated Parmesan cheese
- Zest of 1 lemon
- Juice of 1/2 lemon
- 2 tablespoons pasta water (reserved)
- Optional extra Parmesan and olive oil for serving
Instructions
- Boil Pasta and Broccoli: Bring a large pot of salted water to a boil. Add pasta and cook as per package instructions. Add broccoli during the last 3–4 minutes. Reserve 2 tablespoons of pasta water, then drain.
- Sauté Garlic and Red Pepper Flakes: Heat olive oil in a skillet over medium heat. Add garlic and red pepper flakes, cook until fragrant.
- Combine and Season: Add drained pasta and broccoli to the skillet with reserved water. Toss well. Mix in lemon zest, lemon juice, and Parmesan. Season with salt and pepper.
- Serve: Serve warm, topped with extra Parmesan and a drizzle of olive oil if desired.
Notes
- You can blend cooked broccoli with olive oil and pasta water for a creamier texture.
- Swap Parmesan for Pecorino Romano for a sharper taste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 3g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 10mg
