Easy Healthy Broccoli Pasta (Printable)
Tender broccoli and garlic in light olive oil sauce with whole wheat pasta. Quick 30-minute meal.
# What You'll Need:
→ Pasta
01 - 12 oz whole wheat penne or fusilli
→ Vegetables
02 - 1 large head broccoli (about 1 lb), cut into small florets
03 - 2 cloves garlic, thinly sliced
04 - 1 small lemon (zest and juice)
05 - 2 tbsp fresh parsley, chopped
→ Sauce & Seasonings
06 - 3 tbsp extra-virgin olive oil
07 - 1/4 tsp crushed red pepper flakes
08 - Salt and freshly ground black pepper, to taste
→ Cheese
09 - 1/4 cup grated Parmesan cheese
# How-To Steps:
01 - Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente.
02 - About 3 minutes before the pasta is done, add the broccoli florets to the pot. Cook until both pasta and broccoli are tender.
03 - Reserve 1/2 cup of pasta cooking water, then drain the pasta and broccoli.
04 - In a large skillet, heat the olive oil over medium heat. Add the garlic and red pepper flakes, sauté for 1 minute until fragrant.
05 - Add the drained pasta and broccoli to the skillet. Toss to combine, adding reserved pasta water as needed to create a light sauce.
06 - Stir in lemon zest, lemon juice, and Parmesan cheese. Season with salt and pepper to taste. Remove from heat, sprinkle with parsley, and serve with extra Parmesan if desired.
# Expert Tips:
01 -
- Ready in thirty minutes with ingredients you probably already have
- The broccoli cooks right in the pasta water, saving time and dishes
- Bright lemon and garlic make it taste like something from a restaurant
02 -
- Do not skip the pasta water, it is what transforms oil and vegetables into a silky, cohesive sauce
- Add broccoli at the right time, because overcooked broccoli becomes mushy and loses its vibrant color
03 -
- Cut broccoli into uniformly sized florets so everything cooks at the same rate
- Zest your lemon before juicing it, much easier that way