Ingredients
Vegetables & Aromatics
- 1 head broccoli (large, cut into small florets)
- 3 cloves garlic (minced)
Oils & Seasonings
- 2 tablespoons olive oil (extra virgin)
- ¼ teaspoon red pepper flakes
- Salt and pepper (to taste)
Pasta & Cheese
- 12 ounces pasta (such as penne)
- 1 cup Parmesan cheese (freshly grated)
Instructions
- Cook Broccoli: Bring a large pot of salted water to a boil. Add the broccoli florets and cook for 5 minutes until tender. Use a slotted spoon to transfer the cooked broccoli to a bowl, reserving ½ cup of the starchy broccoli water in the pot for later use.
- Prepare Broccoli Sauce: In a large skillet over medium heat, add olive oil, minced garlic, red pepper flakes, salt, and pepper. Sauté for about 1 minute until fragrant. Add the cooked broccoli florets and reserved broccoli water. Cook, stirring occasionally, for about 10 minutes until the broccoli softens enough to be mashed easily with a spoon, creating a creamy green sauce.
- Cook Pasta: While the broccoli is cooking, return the reserved broccoli water to a boil. Add pasta to the pot and cook according to package instructions until al dente, typically about 9-12 minutes depending on pasta type.
- Combine Pasta and Sauce: Drain the pasta well and transfer it to the skillet with the mashed broccoli sauce. Stir in the freshly grated Parmesan cheese until well combined. If the sauce feels too thick, add additional pasta water a little at a time to reach desired creaminess.
- Adjust Seasoning & Serve: Taste the pasta and season with additional salt and pepper if needed. Serve immediately, garnished with extra Parmesan cheese if desired for a tasty finishing touch.
Notes
- Use freshly grated Parmesan for best flavor and texture.
- Adjust red pepper flakes quantity to control spice level.
- Reserve pasta water carefully as the starchy water helps to create the creamy sauce.
- Feel free to swap penne for other pasta shapes such as fusilli or rigatoni.
- Optionally add lemon zest or juice for a bright finish.
- Leftover broccoli pasta can be refrigerated up to 3 days and reheated with a splash of water or broth to loosen the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
