Broccoli and Rotini Pasta
Elevate your weeknight dinners with this vibrant Broccoli and Rotini Pasta recipe—a perfect harmony of wholesome ingredients and bold flavors. This quick and easy dish combines tender rotini pasta and crisp broccoli florets, tossed in a fragrant garlic-infused olive oil with a hint of red pepper flakes for a subtle kick. Brightened with a squeeze of fresh lemon juice and finished with a generous sprinkle of Parmesan cheese, every bite is a delightful balance of zest and creaminess. Ready in just 30 minutes, this vegetarian pasta recipe is a nutritious and satisfying meal that’s perfect for busy days. Serve it as a standalone entrée or pair it with your favorite protein for a complete, crowd-pleasing dinner. Ideal for fans of quick pasta recipes, healthy Italian meals, and vibrant veggie-packed dishes!
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Recipe Information
Ingredients
- 12 oz Rotini pasta
- 4 cups Broccoli florets
- 3 tbsp Olive oil
- 4 units Garlic cloves
- 0.5 tsp Red pepper flakes
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 0.5 cups Parmesan cheese, grated
- 1 tbsp Lemon juice
- 1 gallon Water for boiling
Instructions
Bring 1 gallon of water to a boil in a large pot, adding 1 tablespoon of salt for flavor.
Once the water is boiling, add the rotini pasta and cook according to the package instructions, usually about 8–10 minutes, or until al dente.
While the pasta is boiling, prepare the broccoli by cutting it into small, bite-sized florets. Add the florets to the pasta pot during the last 3 minutes of cooking.
Reserve 1 cup of the pasta cooking water, then drain the pasta and broccoli. Set aside.
In a large skillet, heat the olive oil over medium heat. Mince the garlic cloves and add them to the skillet. Cook for 1–2 minutes, stirring constantly, until fragrant but not browned.
Add the red pepper flakes, salt, and black pepper to the skillet, stirring to combine.
Add the drained pasta and broccoli to the skillet and toss to coat in the garlic oil mixture.
If the pasta seems dry, add a splash of the reserved pasta cooking water, 1–2 tablespoons at a time, until the desired consistency is reached.
Remove the skillet from heat and stir in the grated Parmesan cheese and lemon juice.
Taste and adjust seasoning if necessary. Serve immediately, garnished with additional Parmesan cheese, if desired.
Nutrition Facts
Calories |
1951 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.5 g | 78% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 1969 mg | 86% | |
| Total Carbohydrate | 283.0 g | 103% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 17.1 g | ||
| Protein | 73.2 g | 146% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 760 mg | 58% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 898 mg | 19% | |
*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.
