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Italian-Style Broccoli Pasta

A quick, delicious, and family-friendly dish featuring al dente pasta and sautéed broccoli with olive oil and Parmesan cheese.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • 12 ounces Pasta (e.g., penne or spaghetti)
  • 2 cups Broccoli florets
Sauce and Seasoning
  • 1/4 cup Olive oil
  • 3 cloves Garlic (minced)
  • 1/2 teaspoon Red pepper flakes (optional)
  • 1 lemon Lemon juice (from 1 lemon)
  • 1/2 cup Parmesan cheese (grated)
  • Salt and pepper (to taste)

Method
 

Cooking
  1. Start by boiling a large pot of salted water. Add the pasta and cook according to the package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
  2. In the last 2-3 minutes of pasta cooking, add the broccoli florets to the pot. Drain both the pasta and broccoli together.
  3. In a large skillet, heat olive oil over medium heat. Add the minced garlic and red pepper flakes (if using), cooking until fragrant (about 1 minute).
  4. Add the cooked pasta and broccoli to the skillet. Squeeze in the fresh lemon juice and stir everything together.
  5. Gradually add the reserved pasta water until you reach your desired sauce consistency. Mix in grated Parmesan cheese, season with salt and pepper, and stir until creamy.
  6. Plate up your Italian-Style Broccoli Pasta and enjoy with a sprinkle of additional Parmesan on top!

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over low heat, adding water or olive oil to loosen the sauce. Freezing is also an option; it should last for up to 2 months.