Broccoli and Pasta Bianco
Elevate your weeknight dinner game with this irresistible Broccoli and Pasta Bianco—a simple yet elegant Italian-inspired dish bursting with fresh flavors. Tender broccoli florets are cooked to perfection and combined with al dente pasta in a luscious garlic-infused olive oil sauce. Enhanced with a sprinkle of parmesan cheese and a touch of optional red pepper flakes for heat, this recipe strikes the perfect balance between creamy and light without relying on heavy cream. A finishing hint of lemon zest adds brightness, making it a delightful vegetarian option perfect for the whole family. Ready in just 30 minutes, this wholesome meal is a versatile crowd-pleaser that's ideal for busy nights or casual gatherings. Perfect keywords: broccoli pasta recipe, healthy pasta dinner, vegetarian Italian recipes, garlic olive oil sauce, quick and easy pasta recipe.
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Recipe Information
Ingredients
- 12 oz Pasta (spaghetti, linguine, or penne)
- 4 cups Broccoli florets
- 4 tbsp Extra virgin olive oil
- 4 cloves Garlic cloves, minced
- 0.5 tsp Red pepper flakes (optional)
- 0.5 cup Parmesan cheese, grated
- 1 tsp Salt
- 0.5 tsp Black pepper, freshly ground
- 1 tsp Lemon zest (optional)
- 1 cup Pasta water
Instructions
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, according to package instructions. Reserve 1 cup of pasta water, then drain the rest.
While the pasta is cooking, steam or blanch the broccoli florets for about 5 minutes or until they are tender but still bright green. Drain and set aside.
In a large skillet or sauté pan, heat the olive oil over medium heat. Add the minced garlic and cook for 1-2 minutes, stirring frequently, until fragrant and lightly golden.
If using, add the red pepper flakes to the skillet and sauté for 30 seconds to infuse the oil with a little heat.
Add the cooked broccoli to the skillet and toss to coat it in the garlic oil. Cook for 2-3 minutes, lightly mashing some of the broccoli with the back of a spoon to create a creamy texture.
Add the cooked pasta to the skillet and toss with the broccoli mixture. Gradually add in reserved pasta water, a few tablespoons at a time, to loosen the sauce as needed.
Stir in the grated parmesan cheese and mix until melted and evenly distributed. Season with salt and black pepper to taste.
Finish with a sprinkle of lemon zest, if desired, for a bright and zesty touch.
Serve immediately, garnished with additional parmesan cheese if desired.
Nutrition Facts
Calories |
1298 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.3 g | 91% | |
| Saturated Fat | 16.5 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 3155 mg | 137% | |
| Total Carbohydrate | 129.0 g | 47% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 6.4 g | ||
| Protein | 49.6 g | 99% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 668 mg | 51% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 229 mg | 5% | |
*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.
