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Broccoli Pasta

A light and healthy pasta dish that comes together in under 20 minutes, perfect for busy weeknights!
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 ounces Dried pasta (penne, spaghetti, shells) Use whatever pasta you have on hand.
  • 2 cups Broccoli florets Fresh or frozen both work great.
  • 2-3 cloves Garlic, chopped Adjust to taste.
  • 2 tablespoons Olive oil Use high-quality olive oil for extra flavor.
  • 1 lemon Juice Freshly squeezed for best taste.
  • to taste Sea salt and pepper Generously season the cooking water.
  • optional Grated parmesan or vegan alternative For serving, adjust to preferences.
Optional Add-ins
  • 1 cup Cooked chicken or other protein Toss in for extra protein.
  • 1/4 cup Toasted walnuts Optional for added crunch.
  • 1 cup Crisped chickpeas Great source of protein and texture.

Method
 

Preparation
  1. Fill a large pot with water, add salt, and bring to a rolling boil.
  2. Add the dried pasta and cook for about 3 minutes less than the package instructions.
  3. In the last 3-4 minutes of cooking, add the broccoli florets.
Cooking
  1. While the pasta and broccoli are cooking, heat olive oil in a large pan over medium heat.
  2. Add the chopped garlic and sauté for about 60 seconds, being careful not to burn.
  3. Reserve a mug of pasta water, then drain the pasta and broccoli.
  4. Add drained pasta and broccoli into the pan with garlic and toss everything together.
  5. If it looks dry, add a splash of reserved pasta water to help everything combine.
Finishing Touches
  1. Finish with fresh lemon juice, a good grind of black pepper, and grated parmesan as desired.
  2. Taste and adjust seasoning if needed before serving.

Notes

For a vegan version, use plant-based pasta and skip cheese. Leftovers are great cold or can be reheated with a splash of water.