Broccoli is a nutritional powerhouse. Packed with fiber and nutrients, it’s a great addition to our regular meals. Plus, it’s simple to prepare and requires minimal cleanup – just a skillet and a pot for boiling pasta. I personally like linguine, but any long, thin pasta works great. A squeeze of lemon juice and a sprinkle of zest can add a nice touch if you have them available. This dish is so versatile that you can customize it with whatever ingredients you have on hand. Feel free to make it your own!
Broccoli pasta
This recipe is creamy, caramelized and full of flavor.
Ingredients
- 1. linguine
- 2. Olive Oil
- 3. Garlic
- 4. Broccoli
- 5. Red Pepper Flakes
- 6. Kosher Salt
- 7. Freshly Ground Black Pepper
- 8. Parmesan Cheese
Instructions
1. Cook pasta al dente according to package directions. Reserve 1 1/2 cups cooking water.
2. Meanwhile, in a large nonstick skillet over medium heat, sauté garlic, broccoli, and kosher salt in 2 tablespoons hot olive oil until broccoli is tender and garlic is lightly browned, about 5 minutes. Add cooked pasta, remaining olive oil, red pepper flakes, and at least 1/2 cup of reserved pasta cooking water. Cook and stir until thoroughly heated. Season with salt and pepper. Transfer to a serving bowl and sprinkle Parmesan evenly on top.
3. Cook the linguine according to package directions until al dente, reserving 1 1/2 cups cooking water.
4. With about 5 minutes of pasta cooking time remaining, heat 2 tablespoons olive oil in a large nonstick skillet over medium heat. Add the garlic, broccoli, and kosher salt. Stir and cook until the broccoli is tender and the garlic is lightly browned, about 5 minutes. Add the cooked pasta, remaining 2 tablespoons olive oil, red pepper flakes, and 1/2 cup reserved pasta cooking water. Cook and stir until heated through, 2 to 3 minutes.Transfer to a serving bowl and sprinkle Parmesan evenly on top.