Spicy Broccoli Pasta
Elevate your weeknight dinner with this crowd-pleasing Spicy Broccoli Pasta, a quick and flavorful recipe that balances bold heat with zesty, citrusy brightness. Featuring al dente pasta tossed with tender, blanched broccoli and a fragrant garlic-chili flake sauté, this dish is finished with a touch of lemon zest and creamy Parmesan for a truly irresistible combination. Perfect for those craving a vegetarian meal with a kick, this recipe comes together in just 30 minutes, making it an ideal choice for busy evenings. Whether you're serving it as a cozy main dish or pairing it with a crisp green salad, Spicy Broccoli Pasta is guaranteed to be a hit at the table. Keywords: spicy broccoli pasta, quick pasta recipe, vegetarian dinner ideas, easy weeknight meals, garlic chili pasta, lemon Parmesan pasta.
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Recipe Information
Ingredients
- 300 grams Pasta (penne, spaghetti, or fusilli)
- 200 grams Broccoli
- 3 tablespoons Olive oil
- 4 cloves Garlic cloves
- 1 teaspoon Red chili flakes
- 1 teaspoon Lemon zest
- 50 grams Parmesan cheese (grated)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Water
Instructions
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to the package instructions. Reserve 1 cup of pasta cooking water, then drain the pasta and set it aside.
While the pasta cooks, prepare the broccoli by cutting it into small florets. Blanch the florets in boiling water for 2 minutes, then drain and rinse under cold water to stop the cooking process.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
Add the red chili flakes to the skillet and stir for 30 seconds to release their flavor.
Add the blanched broccoli florets to the skillet, stirring to combine them with the garlic and chili flakes. Cook for 3-4 minutes, adding a splash of the reserved pasta cooking water if needed to prevent sticking.
Add the cooked pasta to the skillet and toss to combine with the broccoli mixture. Gradually add more of the reserved pasta water, a few tablespoons at a time, to create a light sauce that coats the pasta.
Stir in the lemon zest and grated Parmesan cheese, mixing well. Season with salt and black pepper to taste.
Serve the spicy broccoli pasta immediately, garnished with additional Parmesan cheese and a pinch of red chili flakes if desired.
Nutrition Facts
Calories |
1167 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.6 g | 76% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 3450 mg | 150% | |
| Total Carbohydrate | 113.7 g | 41% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 6.3 g | ||
| Protein | 42.8 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 713 mg | 55% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 893 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.
