Broccoli Pasta: A Delicious and Healthy Recipe

Broccoli pasta: it’s not just a meal; it’s a vibrant, comforting hug in a bowl, ready in under 30 minutes! Forget those bland, boring weeknight dinners. We’re diving headfirst into a dish that’s both incredibly easy to make and bursting with flavor. Have you ever wondered how to get your family to eat more greens without a battle? This is your secret weapon.

While the exact origins of combining broccoli with pasta are somewhat hazy, the concept of pairing simple, readily available ingredients to create satisfying meals is deeply rooted in Italian culinary tradition. Think of the peasant dishes of Southern Italy, where resourcefulness and flavor reigned supreme. This broccoli pasta recipe embodies that spirit, transforming humble ingredients into something truly special.

What’s not to love? The slightly bitter broccoli florets perfectly complement the starchy pasta, creating a delightful textural contrast. A touch of garlic, a sprinkle of Parmesan cheese, and a drizzle of olive oil elevate the dish to new heights. It’s quick, it’s healthy-ish, and it’s undeniably delicious. Plus, it’s endlessly customizable! Add some chili flakes for a kick, toasted pine nuts for crunch, or even a squeeze of lemon for brightness. Get ready to discover your new favorite weeknight dinner!

Ingredients:

• 1 pound pasta (penne, rotini, or your favorite shape)
• 1 large head of broccoli, cut into florets
• 4 cloves garlic, minced
• 1/4 cup olive oil
• 1/2 cup grated Parmesan cheese, plus more for serving
• 1/4 cup reserved pasta water
• 1/4 teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper to taste
• 2 tablespoons butter (optional, for extra richness)
• 1/4 cup toasted pine nuts (optional, for garnish)
• Lemon wedges (optional, for serving)

Preparing the Broccoli and Garlic:

1. First, let’s get our broccoli ready. Wash the broccoli head thoroughly under cold running water. Make sure to remove any dirt or debris.
2. Now, cut the broccoli into florets. Aim for florets that are roughly the same size so they cook evenly. You can also peel the stalk and chop it into smaller pieces if you like – don’t waste it! It’s perfectly edible and adds a nice texture to the dish.
3. Next, mince the garlic. I like to use a garlic press for this, but you can also finely chop it with a knife. Just make sure it’s minced finely, so it releases its flavor into the olive oil without burning.

Cooking the Pasta and Broccoli:

1. Bring a large pot of salted water to a rolling boil. The water should be generously salted – this helps to season the pasta from the inside out. I usually add about a tablespoon of salt per gallon of water.
2. Add the pasta to the boiling water and cook according to the package directions. We want the pasta to be al dente, which means “to the tooth” in Italian. It should be firm but not hard.
3. About 3 minutes before the pasta is done, add the broccoli florets to the pot with the pasta. This will allow the broccoli to cook until tender-crisp. We don’t want it to be mushy!
4. Once the pasta is al dente and the broccoli is tender-crisp, drain the pasta and broccoli, reserving about 1/2 cup of the pasta water. The pasta water is starchy and will help to create a creamy sauce.

Making the Sauce:

1. While the pasta and broccoli are cooking, heat the olive oil in a large skillet over medium heat.
2. Add the minced garlic to the skillet and cook for about 1 minute, or until fragrant. Be careful not to burn the garlic, as it will become bitter.
3. If you’re using red pepper flakes, add them to the skillet along with the garlic. This will add a touch of heat to the dish.
4. Once the pasta and broccoli are drained, immediately add them to the skillet with the garlic and olive oil.
5. Add the grated Parmesan cheese to the skillet and toss everything together until the cheese is melted and evenly distributed.
6. If the sauce seems too dry, add a little of the reserved pasta water, one tablespoon at a time, until it reaches your desired consistency. The pasta water will help to emulsify the sauce and make it creamy.
7. Season with salt and freshly ground black pepper to taste. Remember that Parmesan cheese is already salty, so you may not need to add much salt.
8. If you’re using butter, add it to the skillet now and toss until melted and incorporated. The butter will add extra richness and flavor to the dish.

Serving:

1. Serve the broccoli pasta immediately.
2. Garnish with extra grated Parmesan cheese and toasted pine nuts, if desired.
3. Serve with lemon wedges on the side, if desired. A squeeze of lemon juice will brighten up the flavors of the dish.

Tips and Variations:

• Add Protein: You can easily add protein to this dish by including grilled chicken, shrimp, or sausage. Simply cook the protein separately and add it to the skillet along with the pasta and broccoli.
• Use Different Vegetables: Feel free to substitute other vegetables for the broccoli, such as asparagus, peas, or spinach. Just adjust the cooking time accordingly.
• Make it Creamy: For a creamier sauce, add a splash of heavy cream or half-and-half to the skillet along with the Parmesan cheese.
• Add Breadcrumbs: Toasted breadcrumbs add a nice crunch to this dish. Simply toast some breadcrumbs in a skillet with olive oil and garlic until golden brown, and then sprinkle them over the pasta before serving.
• Spice it Up: If you like spicy food, add more red pepper flakes or a pinch of cayenne pepper to the skillet.
• Use Different Cheese: Experiment with different types of cheese, such as Pecorino Romano or Asiago.
• Make it Vegan: To make this dish vegan, simply omit the Parmesan cheese and butter. You can also use a vegan Parmesan cheese substitute.
• Garlic Infused Oil: For a more intense garlic flavor, infuse the olive oil with garlic before cooking the pasta. Heat the olive oil in a skillet over low heat with several cloves of garlic (smashed but not minced) for about 15-20 minutes. Remove the garlic before adding the pasta and broccoli.
• Roasting the Broccoli: For a different flavor profile, roast the broccoli instead of boiling it. Toss the broccoli florets with olive oil, salt, and pepper, and then roast them in a preheated oven at 400°F (200°C) for about 20-25 minutes, or until tender and slightly browned. Add the roasted broccoli to the pasta in the skillet.
• Sun-Dried Tomatoes: Add some chopped sun-dried tomatoes to the skillet for a burst of flavor.
• Fresh Herbs: Garnish with fresh herbs such as parsley, basil, or oregano for added freshness.

Make Ahead Instructions:

You can prepare some of the components of this dish ahead of time to save time later. The broccoli can be cut into florets and stored in the refrigerator for up to 2 days. The garlic can also be minced ahead of time and stored in the refrigerator. However, it’s best to cook the pasta and make the sauce just before serving, as the pasta can become sticky if it sits for too long.

Storage Instructions:

Leftover broccoli pasta can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave or heat in a skillet over medium heat until warmed through. You may need to add a little water or olive oil to prevent the pasta from drying out.

Nutritional Information (Approximate):

Please note that the nutritional information is an estimate and may vary depending on the specific ingredients and portion sizes used.

• Calories: Approximately 400-500 per serving
• Protein: 15-20 grams per serving
• Fat: 15-20 grams per serving
• Carbohydrates: 50-60 grams per serving

Why This Recipe Works:

This broccoli pasta recipe is a winner because it’s quick, easy, and delicious. The combination of tender-crisp broccoli, flavorful garlic, and creamy Parmesan cheese is simply irresistible. The reserved pasta water helps to create a smooth and emulsified sauce that coats the pasta perfectly. Plus, it’s a great way to sneak in some extra vegetables into your diet!

Troubleshooting:

• Pasta is Sticky: If the pasta becomes sticky, try adding a little more olive oil or pasta water to loosen it up.
• Sauce is Too Dry: If the sauce is too dry, add a little more pasta water, one tablespoon at a time, until it reaches your desired consistency.
• Garlic is Burning: If the garlic starts to burn, immediately remove the skillet from the heat and let it cool slightly before continuing. You can also add a little more olive oil to the skillet to help prevent the garlic from burning.
• Broccoli is Mushy: If the broccoli becomes mushy, you’ve overcooked it. Next time, add the broccoli to the pot with the pasta a little later in the cooking process.

Conclusion:

This isn’t just another pasta dish; it’s a vibrant, flavorful, and surprisingly easy way to get your greens! I truly believe this broccoli pasta recipe is a must-try for anyone looking to add a healthy and delicious meal to their repertoire. The combination of tender broccoli, perfectly cooked pasta, and that creamy, garlicky sauce is simply irresistible. It’s a comforting yet light meal that’s perfect for a weeknight dinner or a satisfying lunch. But what makes this recipe truly special is its versatility. Feel free to experiment with different types of pasta. Penne, rotini, or even farfalle would work beautifully. For a richer flavor, try adding a sprinkle of toasted pine nuts or a handful of grated Parmesan cheese right before serving. If you’re feeling adventurous, a pinch of red pepper flakes will add a delightful kick. Looking for serving suggestions? This broccoli pasta is fantastic on its own, but it also pairs well with grilled chicken, shrimp, or sausage. A simple side salad with a lemon vinaigrette would complete the meal perfectly. For a vegetarian option, consider adding some cannellini beans or chickpeas for extra protein. And don’t be afraid to get creative with the broccoli itself! Roasting the broccoli florets before adding them to the pasta will bring out their natural sweetness and add a lovely smoky flavor. You could also try adding other vegetables, such as bell peppers, zucchini, or spinach, for an even more nutritious and colorful dish. I’ve made this recipe countless times, and it’s always a hit. It’s quick, easy, and satisfying, and it’s a great way to sneak in some extra vegetables. Plus, it’s a crowd-pleaser that even the pickiest eaters will enjoy. I’m confident that you’ll love this broccoli pasta as much as I do. It’s a simple yet elegant dish that’s perfect for any occasion. So, what are you waiting for? Grab your ingredients and get cooking! I’m so excited for you to try this recipe and experience the deliciousness for yourself. Once you’ve made it, I’d love to hear about your experience. Did you make any modifications? What did you think of the flavor? What did you serve it with? Please, share your thoughts and photos in the comments below! Your feedback is invaluable, and it helps me to create even better recipes for you in the future. I’m always looking for new ideas and variations, so don’t hesitate to share your own creative twists on this classic dish. I truly believe that cooking should be fun and enjoyable, and this recipe is a perfect example of that. It’s a simple and straightforward recipe that anyone can master, and it’s a great way to impress your friends and family with your culinary skills. So, go ahead and give it a try – I promise you won’t be disappointed! Happy cooking! And remember, the best meals are the ones shared with loved ones. Enjoy your delicious broccoli pasta! Print