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Pasta with broccoli and garlic Recipe

Italian · Main course · 25 min total

A simple, flavorful weeknight pasta dish where tender broccoli and golden garlic are tossed with al dente pasta and a touch of pasta water for a light, satisfying sauce.

Ingredients

• 12 oz (340 g) pasta (e.g., penne, fusilli, or spaghetti)
• 1 large head broccoli (about 1 lb / 450 g), cut into small florets, stem peeled and diced
• 4 cloves garlic, thinly sliced
• 1/4 cup (60 ml) extra-virgin olive oil
• 1/2 teaspoon red pepper flakes (optional)
• Salt and black pepper to taste
• 1/2 cup (120 ml) reserved pasta water
• 1/4 cup (25 g) grated Parmesan cheese (optional)

Instructions

1. Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add sliced garlic and red pepper flakes (if using) and cook, stirring, until garlic is golden and fragrant, about 1-2 minutes.
3. Add broccoli florets and diced stem to the skillet. Season with salt and pepper. Cook, stirring occasionally, until broccoli is bright green and tender-crisp, about 4-5 minutes.
4. Add the drained pasta to the skillet with the broccoli. Pour in about 1/4 cup of the reserved pasta water and toss well. Add more pasta water as needed to create a light sauce that coats the pasta.
5. Remove from heat. Stir in Parmesan cheese if desired. Taste and adjust seasoning with salt and pepper. Serve immediately.

Tips

• For extra flavor, add a squeeze of lemon juice before serving.
• This dish is also delicious with a sprinkle of toasted pine nuts or breadcrumbs.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

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