Ingredients
- 1 large broccoli head, trimmed into small pieces
- 2 tablespoons extra virgin olive oil
- 3 garlic cloves, minced
- 1/4 teaspoon crushed red pepper
- Salt and black pepper, to taste
- 12 ounces shell pasta
- 1 cup freshly grated Parmesan cheese
Instructions
- Bring a large pot of salted water to a boil.
- Add the broccoli and cook for about 5 minutes until tender. Remove with a slotted spoon, transfer to a bowl, and reserve 1/2 cup of the cooking water.
- In a large skillet, heat olive oil over medium heat. Add the garlic and red pepper flakes, sautéing until fragrant, about 30 seconds.
- Add the cooked broccoli and reserved water to the skillet. Season with salt and black pepper, and cook for about 10 minutes, mashing the broccoli as it softens.
- Meanwhile, cook the pasta in the same pot until al dente. Drain and reserve more pasta water if needed.
- Transfer the drained pasta to the skillet with the broccoli mixture. Stir to combine.
- Add Parmesan cheese and stir until melted and combined. Use reserved pasta water to loosen the sauce if necessary.
- Season to taste and serve immediately with extra Parmesan on top.
Notes
- Use broccolini or cauliflower as alternatives to broccoli.
- Shell pasta holds the sauce well, but rotini or penne also work great.
- Add grilled chicken or turkey meatballs for extra protein.
- Make it vegan by using nutritional yeast instead of Parmesan.
- Reheat with olive oil or water to maintain texture.
- Prep Time: 10–15 minutes
- Cook Time: 15–25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 3g
- Sodium: 390mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 15mg
