Light and Healthy Broccoli Pasta (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 large broccoli head, trimmed into small pieces
02 -
12 ounces shell pasta
03 -
2 tablespoons extra virgin olive oil
04 -
3 minced garlic cloves
05 -
1/4 teaspoon crushed red pepper
06 -
1 cup freshly grated Parmesan cheese
07 -
Salt and black pepper, to taste
# Instructions:
01 -
Bring a large pot of salted water to a boil. Add the broccoli and cook for about 5 minutes until tender. Once cooked, transfer the broccoli to a bowl and reserve ½ cup of the broccoli cooking water to use later.
02 -
In a skillet, heat olive oil over medium heat. Add garlic and a pinch of red pepper flakes, followed by the cooked broccoli and reserved broccoli water. Season with salt and pepper. Cook for about 10 minutes, stirring occasionally, until the broccoli becomes soft enough to mash easily with a spoon.
03 -
Using the same pot with the broccoli water, add your choice of pasta and cook until al dente according to package instructions. Drain the pasta thoroughly once cooked.
04 -
Transfer the drained pasta into the skillet with the broccoli mash. Add Parmesan cheese and stir everything together until well combined. Adjust the consistency of the sauce by adding a splash of reserved pasta water if it appears too thick.
05 -
Taste the pasta dish and adjust with additional salt and pepper, if needed. Serve immediately, garnished with extra Parmesan cheese for added flavor.
# Notes:
01 -
Avoid overcooking the broccoli as it can become mushy. Blanch it just until bright green and slightly crisp.
02 -
Save at least 1 cup of pasta water before draining to help create a smooth, silky sauce.