Broccoli Pasta
Description
This pasta with broccoli isn't the typical dish made in a cream sauce, but a lighter version, still full of flavor. It's made with pasta, garlic, butter, olive oil, lemon juice and cheese. Serve it as a side or a main dish.
Ingredients
8 oz. bite-size pasta, like egg noodles, large elbows macaroni, shells, fusilli, or penne pasta
1/2 c. reserved pasta cooking water
4 c. broccoli, about 1 lb. head cut into very small florets
1 T. olive oil
1 T. butter
2 cloves garlic, minced
1/4-1/2 t. red pepper flakes, or to taste
1/4-1/2 t. kosher salt, or to taste
freshly squeezed juice of 1 medium lemon, about 3 T.
1/4 c. freshly shredded Parmesan cheese or Pecorino Romano cheese, or to taste
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
Cook pasta according to package directions in well salted boiling water. Just before the pasta is done, add the broccoli to the pot. Boil broccoli for about 30 seconds.
Reserve about 1/2 c. of the pasta water; drain everything into a large colander. DO NOT rinse.
Return the cooking pot to the stovetop over medium heat. Warm the oil and melt the butter; add garlic and red pepper flakes; stir; cook about 1 minute, until fragrant.
Reduce heat to low; return pasta and broccoli to the pot; toss well to coat; add about half of the reserved pasta water. Add the lemon juice and cheese; toss. Season with salt.
Add more reserved pasta water ONLY if the pasta is dry.
Season with more salt, only if needed.
Serve with cheese and red pepper flakes, if desired.
4 servings.