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Pasta with Broccoli, Garlic, and Chili Flakes Recipe

Italian · Main course · 25 min total

A quick and flavorful weeknight pasta dish where tender broccoli meets garlicky, spicy olive oil. Simple ingredients come together for a satisfying meal.

Ingredients

• 12 oz (340g) pasta (such as orecchiette or penne)
• 1 large head broccoli (about 1 lb), cut into small florets, stem peeled and diced
• 1/4 cup extra-virgin olive oil
• 4 cloves garlic, thinly sliced
• 1/2 tsp red pepper flakes (or to taste)
• Salt and black pepper to taste
• 1/2 cup grated Parmesan cheese (optional)
• Lemon wedges for serving (optional)

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 and diced stem 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 sliced garlic and red pepper flakes. Cook, stirring frequently, until garlic is golden and fragrant, about 1-2 minutes. Do not let garlic burn.
4. Add drained pasta and broccoli to the skillet. Toss well to coat. Add reserved pasta water a little at a time, tossing, until the sauce coats the pasta (you may not need all of it). Season with salt and black pepper to taste.
5. Serve immediately, topped with grated Parmesan and a squeeze of lemon if desired.

Tips

• For extra protein, add a can of drained chickpeas or cooked Italian sausage.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat with a splash of water.
• If you prefer a creamier sauce, stir in a tablespoon of butter at the end.

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