Ingredients
12 oz penne pasta (or any medium-sized pasta shape)
1 bunch fresh broccoli, cut into florets
2 tbsp extra virgin olive oil
2–3 garlic cloves, minced
1/2 tsp crushed red pepper flakes (optional)
1/2 cup freshly grated Parmesan cheese (or Pecorino Romano/nutritional yeast for dairy-free)
Salt and black pepper, to taste
1 cup pasta water (reserved from cooking pasta)
Instructions
- Bring a large pot of salted water to a boil and cook pasta according to package instructions. Reserve 1 cup of pasta water before draining.
- While pasta cooks, heat olive oil in a large pan over medium heat. Add garlic and cook for 30 seconds until fragrant.
- Add broccoli florets and sauté for 2-3 minutes until bright green and slightly tender. Add crushed red pepper flakes if using.
- Drain pasta, reserving water, and add pasta to the pan with broccoli. Toss to combine, adding pasta water a little at a time to create a silky sauce.
- Stir in Parmesan cheese, salt, and pepper. Toss until cheese melts and pasta is coated.
- Serve immediately, garnished with extra Parmesan if desired.
Notes
- Swap broccoli with cauliflower, broccolini, or Brussels sprouts.
- Use whole wheat or chickpea pasta for added nutrition.
- For dairy-free, replace Parmesan with nutritional yeast.
- Leftovers store in the fridge for up to 4 days.
- Reheat with a splash of olive oil or pasta water to prevent drying out.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 320mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 6g
- Protein: 13g
- Cholesterol: 10mg
