Broccoli and Bow Tie Pasta
Bright, zesty, and undeniably simple, this Broccoli and Bow Tie Pasta is the perfect weeknight dinner that marries wholesome ingredients with bold flavors. Tender bow tie pasta and vibrant broccoli florets are tossed in a garlicky olive oil sauce infused with fresh lemon zest and juice, delivering a tangy, aromatic punch. A sprinkle of red pepper flakes adds a subtle kick, while grated Parmesan cheese melts into the mix, creating a creamy, savory finish. This 30-minute recipe is not only quick and easy but also customizable—adjust the spice level or add a protein for a hearty twist. Serve warm with extra Parmesan and a lemon wedge for a delightful meal that’s as satisfying as it is nutritious. Suitable for vegetarians and ideal for busy nights, this dish is a crowd-pleaser for all pasta lovers.
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Recipe Information
Ingredients
- 12 oz bow tie pasta (farfalle)
- 4 cups broccoli florets
- 3 tbsp olive oil
- 4 garlic cloves, minced
- 1 tbsp lemon zest
- 2 tbsp lemon juice, freshly squeezed
- 1 tsp red pepper flakes
- 1 cup grated Parmesan cheese
- 1 tsp salt
- 0.5 tsp black pepper, freshly ground
Instructions
Bring a large pot of salted water to a boil. Add the bow tie pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
While the pasta is cooking, prepare the broccoli by steaming or blanching it. To blanch, add the broccoli florets to the boiling pasta water during the last 2 minutes of the pasta's cooking time. Remove immediately and set aside.
In a large skillet over medium heat, heat the olive oil. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
Stir in the lemon zest, lemon juice, and red pepper flakes, cooking for another 1-2 minutes. Reduce heat to low.
Add the cooked pasta and broccoli to the skillet, tossing to coat the pasta and broccoli in the garlic-lemon sauce. If the mixture seems dry, gradually add the reserved pasta water, 1-2 tablespoons at a time, until the desired consistency is reached.
Season with salt and freshly ground black pepper. Toss again to combine all ingredients evenly.
Remove from heat and sprinkle the grated Parmesan cheese over the top. Toss gently to melt the cheese into the pasta.
Serve warm, garnished with additional Parmesan cheese and a lemon wedge, if desired.
Nutrition Facts
Calories |
2042 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.7 g | 92% | |
| Saturated Fat | 23.6 g | 118% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 3849 mg | 167% | |
| Total Carbohydrate | 281.3 g | 102% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 14.5 g | ||
| Protein | 88.6 g | 177% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1170 mg | 90% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 587 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
