Really Quick Broccoli Pasta
A simple and delicious dish combining pasta and broccoli, perfect for busy weeknights or quick lunches.
Ingredients
Pasta and Broccoli
- 350 g dried short pasta I used small shells
- 2 heads broccoli BIG!
Cheese and Flavorings
- 1 cup shredded cheese or more!
- 2 tsp lemon zest
- 2 tbsp lemon juice or more!
- 5 tbsp extra virgin olive oil
- ⅓ cup parmesan, finely grated
- 2 cloves garlic, minced
- 1 tsp mixed dried herbs or fresh!
- ½ tsp+ red pepper flakes add more if you want spicy!
- 1 tsp sugar
- ¾ tsp salt
- ½ tsp pepper
- More parmesan
Instructions
Cooking the Pasta
- Boil a large pot of water with 2 tsp salt.
- Once it’s boiling, add the pasta and cook according to package directions until al dente.
Preparing the Broccoli
- While the pasta is cooking, cut the broccoli into small florets.
- In a separate pan, heat the olive oil over medium heat.
- Add the minced garlic and red pepper flakes, stir for about 30 seconds.
- Add the broccoli, salt, pepper, and sugar to the pan. Cook for about 5-7 minutes until the broccoli is tender but still bright green.
Combining Ingredients
- Once the pasta is cooked, drain it and reserve a cup of pasta water.
- Combine the pasta with the broccoli mixture. Add lemon zest, lemon juice, and parmesan cheese. Mix well.
- If it’s too dry, add some reserved pasta water until you reach the desired consistency.
- Add the shredded cheese, herbs, and more parmesan on top for extra flavor.
Notes
Serve warm with additional parmesan cheese and a sprinkle of red pepper flakes. Pairs well with a side salad or crusty bread. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.