Easy Healthy Broccoli Pasta (Printable View)
Vibrant pasta with tender broccoli, garlic, and light olive oil sauce. Quick, nutritious, and satisfying.
# What You’ll Need:
→ Pasta
01 - 12 oz whole wheat penne or fusilli
→ Vegetables
02 - 1 large head broccoli (about 1 lb), cut into small florets
03 - 2 cloves garlic, thinly sliced
04 - 1 small lemon (zest and juice)
05 - 2 tbsp fresh parsley, chopped (optional)
→ Sauce & Seasonings
06 - 3 tbsp extra-virgin olive oil
07 - 1/4 tsp crushed red pepper flakes (optional)
08 - Salt and freshly ground black pepper, to taste
→ Cheese
09 - 1/4 cup grated Parmesan cheese (plus extra for serving; optional)
# Cooking Steps:
01 - Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente.
02 - About 3 minutes before the pasta is done, add the broccoli florets to the pot. Cook until both pasta and broccoli are tender.
03 - Reserve 1/2 cup of pasta cooking water, then drain the pasta and broccoli.
04 - In a large skillet, heat the olive oil over medium heat. Add the garlic (and red pepper flakes, if using) and sauté for 1 minute until fragrant.
05 - Add the drained pasta and broccoli to the skillet. Toss to combine, adding reserved pasta water as needed to create a light sauce.
06 - Stir in lemon zest, lemon juice, and Parmesan cheese. Season with salt and pepper to taste.
07 - Remove from heat, sprinkle with parsley, and serve with extra Parmesan if desired.
# Expert Tips:
01 -
- The broccoli cooks right in the pasta water, which means fewer dishes and the vegetables absorb all that starchy flavor
- A whole wheat pasta gives this dish enough substance to stand on its own without needing heavy proteins
02 -
- Don't skip the pasta water step because that starchy liquid is what transforms simple olive oil into a cohesive sauce that actually coats the pasta
- Add the lemon juice off the heat or the high temperature can make it taste oddly bitter instead of bright and fresh
03 -
- Whole wheat pasta sometimes needs a minute or two longer than white pasta to reach the same tenderness, so taste test before draining
- Grating your own Parmesan makes a huge difference compared to pre-grated cheese, which often has anti-caking agents that prevent it from melting properly