Broccoli Garlic Pasta
Transform your weeknight dinner routine with this quick and flavorful Broccoli Garlic Pasta, a perfect harmony of wholesome simplicity and gourmet appeal. Featuring tender pasta, vibrant broccoli florets, and a fragrant garlic-infused olive oil sauce, this recipe is a celebration of fresh, pantry-friendly ingredients. A dash of red pepper flakes adds just the right kick, while a splash of reserved pasta water creates a silky, restaurant-worthy finish. Ready in just 25 minutes, this vegetarian pasta dish is easy to prepare yet irresistibly satisfying. Serve it as a light main or a sophisticated side, topped with optional Parmesan cheese for an extra layer of creamy indulgence. Ideal for busy nights, this versatile recipe is sure to become a new family favorite!
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Recipe Information
Ingredients
- 12 oz Pasta (spaghetti, linguine, or penne)
- 4 cups Broccoli florets
- 6 pieces Garlic cloves
- 4 tbsp Olive oil
- 0.5 tsp Red pepper flakes
- 0.5 cup Parmesan cheese (optional, grated)
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 cup Pasta cooking water
Instructions
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente.
In the last 2-3 minutes of cooking the pasta, add the broccoli florets to the boiling water with the pasta. Drain the pasta and broccoli together, reserving 1 cup of the cooking water.
Meanwhile, thinly slice the garlic cloves.
In a large skillet, heat the olive oil over medium-low heat. Add the sliced garlic and red pepper flakes. Cook gently, stirring frequently, until the garlic is golden and fragrant, about 2-3 minutes. Be careful not to burn the garlic.
Add the cooked pasta and broccoli to the skillet with the garlic and oil. Toss to coat everything evenly.
Gradually add the reserved pasta cooking water, a few tablespoons at a time, to create a light sauce. Toss well after each addition until the pasta is creamy and evenly coated.
Season with salt and black pepper to taste.
Serve immediately, topped with grated Parmesan cheese if desired.
Nutrition Facts
Calories |
1672 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.8 g | 119% | |
| Saturated Fat | 30.7 g | 154% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 4287 mg | 186% | |
| Total Carbohydrate | 135.7 g | 49% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 6.3 g | ||
| Protein | 79.3 g | 159% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 1545 mg | 119% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 342 mg | 7% | |
*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.
