Broccoli Pasta Side Dish
Elevate your dinner spread with this simple yet flavorful Broccoli Pasta Side Dish, the perfect complement to any main course. Featuring tender penne or fusilli pasta and vibrant broccoli florets, this recipe comes together in just 25 minutes, making it ideal for busy weeknights. The dish is coated in a luscious garlic butter and olive oil sauce, brightened with a splash of lemon juice and a generous sprinkle of freshly grated Parmesan cheese. A hint of optional red chili flakes adds a subtle kick, while the al dente texture and nutty, savory flavors make this side dish truly irresistible. Whether you're serving it alongside grilled chicken, roasted salmon, or enjoying it on its own, this hearty and wholesome combination will satisfy every palate. Perfectly balanced and easy to prepare, this Broccoli Pasta Side Dish is sure to become a family favorite!
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Recipe Information
Ingredients
- 200 grams pasta (penne or fusilli preferred)
- 250 grams broccoli florets
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 cloves garlic cloves, minced
- 1 tablespoon lemon juice
- 30 grams Parmesan cheese, grated
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper, freshly ground
- 0.25 teaspoons red chili flakes (optional)
- 2 liters water (for boiling pasta and broccoli)
Instructions
Bring 2 liters of water to a boil in a large pot. Add 1 teaspoon of salt to the water.
Once the water is boiling, add the pasta and cook according to the package instructions, typically 8-10 minutes, until al dente.
Three minutes before the pasta is done cooking, add the broccoli florets to the pot with the pasta. Allow them to cook together for the remaining time.
Reserve 1/4 cup of the pasta cooking water, then drain the pasta and broccoli together in a colander.
In the same pot, melt the butter over medium heat and add the olive oil. Once the butter is melted, add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
Lower the heat to medium-low and return the cooked pasta and broccoli to the pot. Add the reserved pasta water, lemon juice, grated Parmesan cheese, salt, and black pepper. Toss everything together until the pasta and broccoli are evenly coated.
Optionally, sprinkle red chili flakes for a hint of heat.
Taste and adjust the seasoning if necessary. Remove from heat and transfer to a serving dish.
Serve warm as a side dish, garnished with additional grated Parmesan cheese if desired.
Nutrition Facts
Calories |
838 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.9 g | 63% | |
| Saturated Fat | 22.6 g | 113% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 92 mg | 31% | |
| Sodium | 1770 mg | 77% | |
| Total Carbohydrate | 77.0 g | 28% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 5.5 g | ||
| Protein | 33.1 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 482 mg | 37% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 140 mg | 3% | |
*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.
