This Broccoli Pasta is a simple go to weeknight dinner that kids and adults can both agree on. It will become a regular in your dinner rotation.
Servings: 4 servings
- 1/2 pound pasta shells cooked according to package instructions, reserving 1/4 cup cooking water before draining
- 1 pound broccoli (3 small heads or 4 cups florets) cut into small florets
- 2 tablespoons olive oil
- 2 cloves minced garlic
- 1/2 teaspoon red pepper flakes
- 1 teaspoon kosher salt
- 1/2 cup freshly grated parmesan cheese plus more for topping
Cook the pasta according to the instructions on the package, reserving 1/4 cup of cooking water before draining.
While the water is coming to a boil, prepare the rest of the ingredients. Cut the broccoli, mince the garlic, and shred the cheese.
In a large skillet, heat the olive oil over high heat. Add garlic and red pepper flakes. Sauté for 30 seconds until the garlic is fragrant, being careful not to burn it.
Add the broccoli, pasta water, and a teaspoon of salt. Cook until the broccoli is tender, about 4 minutes.
Toss with the cooked pasta. Top with freshly grated parmesan cheese.
Serving: 1.75cups | Calories: 340kcal | Carbohydrates: 50g | Protein: 14g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 318mg | Potassium: 364mg | Fiber: 5g | Sugar: 4g