Light Healthy Broccoli Pasta (Printable Version)
# What You’ll Need:
→ Pasta and vegetables
01 -
12 oz (340 g) pasta of your choice
02 -
1 head of broccoli, cut into small florets
→ Seasonings and oil
03 -
1/4 cup extra-virgin olive oil
04 -
3 cloves garlic, minced
05 -
Pinch red pepper flakes (optional)
06 -
Salt and freshly ground black pepper, to taste
→ Optional additions
07 -
Juice and zest of 1 lemon (optional)
08 -
1/2 cup grated Parmesan cheese (or a substitute)
# Steps to Follow:
01 -
Bring a pot of salted water to a boil. Add broccoli florets and cook for about 2–3 minutes until just tender. Remove broccoli with a slotted spoon, keeping the water for the next step.
02 -
Using the same pot of water, cook the pasta according to package directions until al dente. Reserve some of the cooking water, then drain.
03 -
In a large skillet over medium heat, warm the olive oil. Add minced garlic (and red pepper flakes, if using) and sauté for about 30 seconds until fragrant. Avoid browning the garlic.
04 -
Roughly chop the cooked broccoli and add it to the skillet, tossing it in the garlic oil. Add the drained pasta, lemon zest and juice (if using), salt, and pepper. Toss everything to combine.
05 -
Remove the skillet from heat. Stir in grated Parmesan cheese and toss until creamy and well-coated. If the mixture seems dry, add a splash of reserved pasta water.
06 -
Plate immediately and garnish with more Parmesan or fresh herbs, if desired.
# Additional Notes:
01 -
Broccoli is rich in fiber and vitamins C and K, while olive oil contributes healthy fats for a nutritious meal.
02 -
This dish can be prepared as vegetarian or gluten-free by using suitable pasta.
03 -
Leftovers can be refrigerated for up to 3–4 days and reheated with a splash of water to preserve moisture.