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Broccoli and Pasta with Olive Oil Recipe

Italian · Main course · 25 min total

A simple, healthy weeknight meal where tender broccoli and al dente pasta are tossed in a garlicky olive oil sauce with a hint of red pepper flakes.

Ingredients

• 12 oz pasta (such as orecchiette or penne)
• 1 head broccoli (about 1 lb), cut into small florets
• 1/4 cup extra-virgin olive oil
• 4 cloves garlic, thinly sliced
• 1/4 tsp red pepper flakes (optional)
• 1/2 tsp salt
• 1/4 cup grated Parmesan cheese (optional)
• Freshly ground black pepper to taste

Instructions

1. Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. About 2 minutes before pasta is done, add broccoli florets to the boiling water. Cook until broccoli is bright green and tender, about 2 minutes.
2. Reserve 1 cup of pasta water before draining. Drain pasta and broccoli together.
3. While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes; cook until fragrant, about 1 minute, being careful not to burn the garlic.
4. Add the drained pasta and broccoli to the skillet. Toss to coat with the garlic oil. Add salt and a splash of reserved pasta water (about 1/4 cup) to create a light sauce. Toss well.
5. Remove from heat. Stir in Parmesan cheese if using. Season with black pepper to taste. Serve immediately.

Tips

• Reserve extra pasta water to adjust consistency if the pasta seems dry.
• For a vegan version, omit Parmesan or use a vegan alternative.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of water or olive oil.

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