Description
Broccoli pasta is a creamy recipe with tender broccoli florets mashed into a delicious sauce with olive oil, garlic, chili, parmesan, and basil.
Ingredients
- 1 pound broccoli fresh or frozen
- 1 gallon (3½ liters) water
- 1 tablespoon salt
- 12 ounces short pasta (conchiglie, orecchiette, rotini, or similar)
- 3 tablespoons extra virgin olive oil
- 2 cloves garlic pressed, grated, or thinly sliced
- ¼ teaspoon red pepper flakes or thinly sliced red chili
- ½ cup grated parmesan cheese
- Shaved parmesan for garnish
- 1 handful fresh basil leaves
Instructions
1. Cut the broccoli into small florets and boil them in 1 gallon of salted water for 5 minutes or until fork tender.
2. Heat extra virgin olive oil in a large skillet, add garlic and red pepper flakes, and sauté for 1 minute.
3. Remove the broccoli from the water and add it to the skillet, reserving the cooking water.
4. Add one cup of broccoli cooking water to the skillet and simmer on medium heat for 10 minutes until very tender.
5. Mash the broccoli with a fork or blend with an immersion blender to create a creamy sauce.
6. While the broccoli simmers, cook the pasta in the same water used for the broccoli, 2 minutes less than package instructions.
7. Drain the pasta, reserving one cup of pasta water, and add it to the sauce.
8. Stir in grated parmesan cheese and cook for about 1 minute, adding reserved pasta water as needed to create a creamy texture.
9. Taste and adjust for salt, then serve topped with basil leaves and shaved parmesan.
Notes
Nutrition information is an estimate for one portion out of four servings.
Set aside some boiled broccoli florets for garnishing if desired.
To make this recipe vegan, omit parmesan or use a non-dairy alternative.
For a gluten-free option, use gluten-free pasta.
Store leftovers in an airtight container in the refrigerator for up to 24 hours and reheat with a tablespoon of water to loosen the sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 435 kcal
- Sugar: 4 g
- Sodium: 554 mg
- Fat: 16 g
- Saturated Fat: 4 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 6 g
- Protein: 18 g
- Cholesterol: 11 mg