Description
A quick, nourishing pasta with broccoli, garlic, and olive oil—ready in under 30 minutes.
Ingredients
Scale
- 12 oz pasta (spaghetti, penne, or fusilli)
- 4 cups broccoli florets
- 3 tbsp olive oil
- 3 cloves garlic, minced
- 1/4 tsp red pepper flakes
- 1/2 cup grated Parmesan (or nutritional yeast)
- 1/2 lemon, juiced
- Salt and pepper, to taste
Instructions
- Bring a large pot of salted water to boil.
- Cook pasta, adding broccoli florets during last 3–4 minutes.
- Meanwhile, heat olive oil in skillet and sauté garlic with red pepper flakes.
- Reserve 1 cup pasta water, then drain pasta and broccoli.
- Toss pasta and broccoli with garlic oil, adding pasta water as needed.
- Stir in Parmesan and lemon juice. Season with salt and pepper.
- Serve warm with extra Parmesan on top.
Notes
Swap Parmesan for nutritional yeast to make it vegan.
Add grilled chicken, shrimp, or chickpeas for protein.
Store leftovers in fridge up to 3 days, reheat with splash of water.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 375
- Sugar: 4g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 6g
- Protein: 13g
- Cholesterol: 8mg