Description
This Easy Garlic Broccoli Pasta with Parmesan is a 20-minute vegetarian meal that proves simple ingredients can create gourmet flavor. Featuring tender broccoli florets, golden sautéed garlic, and a silky parmesan sauce, it is the perfect healthy solution for busy weeknights.
Ingredients
Scale
- 1 pound (16 ounces) rigatoni or penne pasta
- 2 large heads of fresh broccoli (about 5–6 cups of florets)
- 4 tablespoons extra virgin olive oil
- 6 cloves garlic, thinly sliced or minced
- 1/2 cup grated Parmesan cheese
- 1 teaspoon red pepper flakes
- 1 teaspoon Kosher salt (plus more for pasta water)
- 1/2 teaspoon black pepper
- 1/2 lemon, juiced
Instructions
- Boil the Water: Fill a large pot with salted water and bring to a boil.
- Prep and Cook: Add pasta to the water. Three minutes before the pasta is al dente, add the broccoli florets to the same pot to blanch.
- Save the Liquid: Before draining, reserve 1 cup of starchy pasta water. Drain the pasta and broccoli.
- Sauté Aromatics: In the same pot, heat olive oil over medium heat. Sauté garlic and red pepper flakes for 1 minute until golden.
- Combine and Emulsify: Return pasta and broccoli to the pot. Add half the reserved water and the Parmesan cheese. Toss vigorously to create a silky sauce.
- Finish: Squeeze lemon juice over the top and season with salt and pepper before serving.
Notes
Don’t skip the pasta water; it is the secret to a smooth sauce that sticks to the noodles. For extra crunch, top with toasted breadcrumbs.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 bowl (1/4th of dish)
- Calories: 380
- Sugar: 4g
- Sodium: 650mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 15mg