Ingredients
Scale
- Pasta (penne, rotini, or farfalle) 1 pound
- Broccoli florets 1 large head
- Olive oil 1/4 cup
- Garlic 4 cloves, minced
- Red pepper flakes 1/4 teaspoon (or more to taste)
- Parmesan cheese 1/2 cup, grated
- Chicken broth or pasta water 1/2 cup
- Salt and pepper to taste
Instructions
- Step 1: Cook pasta according to package directions in salted boiling water. About 2 minutes before the pasta is done, add the broccoli florets to the boiling water and cook until tender-crisp (about 2 minutes). Reserve 1 cup of pasta water before draining the pasta and broccoli.
- Step 2: While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes and cook for about 1 minute, until fragrant, being careful not to burn the garlic.
- Step 3: Add the drained pasta and broccoli to the skillet. Toss to combine with the garlic-infused oil.
- Step 4: Add the grated Parmesan cheese and 1/2 cup of reserved pasta water (or chicken broth). Toss everything together until the cheese is melted and a creamy sauce has formed. Add more pasta water as needed to reach desired consistency.
- Step 5: Season with salt and pepper to taste. Serve immediately, garnished with extra Parmesan cheese, if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- When reheating, add a splash of chicken broth or water to the pasta to prevent it from drying out.
- A squeeze of fresh lemon juice brightens the dish and complements the broccoli beautifully.
- For extra flavor, lightly toast the red pepper flakes in the olive oil before adding the garlic, releasing their spicy oils.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American