Ingredients (Serves 4):
-
8 oz whole wheat or regular pasta (penne, fusilli, or spaghetti work great)
-
4 cups fresh broccoli florets (about 1 large head)
-
2 tablespoons olive oil
-
3 cloves garlic, minced
-
¼ teaspoon red pepper flakes (optional)
-
½ cup grated Parmesan cheese (or nutritional yeast for dairy-free)
-
Salt and black pepper, to taste
-
Juice of ½ lemon (optional, for brightness)
-
Reserved pasta water (about ½ cup)
👨🍳 Instructions:
1. Cook pasta and broccoli:
-
Bring a large pot of salted water to a boil.
-
Add pasta and cook according to package instructions.
-
In the last 3–4 minutes of pasta cooking time, add the broccoli florets to the boiling water with the pasta.
-
Reserve ½ cup of pasta water, then drain pasta and broccoli together.
2. Sauté garlic:
-
In a large skillet, heat olive oil over medium heat.
-
Add minced garlic and red pepper flakes. Cook for 1–2 minutes, stirring, until fragrant (don’t burn the garlic!).
3. Combine:
-
Add the drained pasta and broccoli to the skillet with the garlic oil.
-
Toss to coat, adding reserved pasta water a little at a time to loosen the mixture and create a light sauce.
4. Finish and serve:
-
Stir in Parmesan cheese and lemon juice (if using).
-
Season with salt and freshly ground black pepper to taste.
-
Serve warm with extra cheese on top, if desired.
🔁 Optional Add-Ins:
-
Grilled or shredded chicken for protein
-
Chickpeas or white beans for a vegetarian boost
-
Toasted pine nuts or almonds for crunch
-
Spinach or kale (stir in with the garlic)