Come on, you know you need to eat your veg at some point right? And what better way than to marry your favorite carb with vegetables… enter broccoli pasta that will be ready in 20 minutes. Did anyone order a quick busy weeknight recipe? This is a recipe that marries smoky, charred depth from the broccoli with the mild flavor of the pasta to create a pasta dish that even your little ones will want more of.
Here’s what more you might love about this recipe. The broccoli is parboiled for a few minutes before being sauteed in garlic-infused extra virgin olive oil until the florets are lightly browned, slightly caramelized, and crisp on the edges. Pair this delightful, charred, and slightly bitter yet sweet broccoli with the delicate pasta and nutty Parmigiano Reggiano cheese for a healthy pasta recipe that won’t leave you feeling overly guilty you had carbs. So, shall we make some pasta?
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How to Make Broccoli Pasta in 3 Quick Steps
Step 1: Separate the broccoli florets from the stem. Wash and tip them into a pot of salted boiling water.
Step 2: When the broccoli stem is soft enough for you to pierce with little resistance, drain the broccoli.
Step 3: Bring a separate pot of water to a boil for the pasta. Simultaneously, add olive oil to a saucepan, and toss in the garlic to infuse the oil before tipping the parboiled broccoli in to saute until browned or slightly charred as the pasta boils at the same time.
Step 4: Once the pasta and broccoli are ready. Tip the pasta into the saucepan with the broccoli and sprinkle in the Parmigiano Reggiano or Parmesan if that is what you will be using.
And that’s it! Your healthy pasta with broccoli is ready to be served.
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Broccoli Pasta - A Healthy Pasta Recipe
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Loading...A healthy serving of pasta, tossed in smoky, charred sauteed broccoli and parmigiano reggiano.
Ingredients
- Broccoli
- Pasta
- Parmigiano Reggiano/Parmesan
- Salt to taste
Instructions
Separate the broccoli florets from the stem. If you prefer, separate the florets into smaller pieces (keep in mind that this will reduce the time it takes to parboil them compared to if parboiled with a thicker stem)
Wash and tip the broccoli into a pot of salted (1.5 teaspoon of salt) boiling water over high heat.
When the broccoli stem is soft enough for you to pierce with little resistance, drain it.
Bring a separate pot of water to a boil for the pasta. Simultaneously, add olive oil to a saucepan, and toss in the garlic to infuse the oil (it will be easier to tilt the pan to form a puddle around the garlic)
Tip the parboiled broccoli into the saucepan to saute until browned or slightly charred as the pasta boils at the same time.
Once the pasta and broccoli are ready. Tip the pasta into the saucepan with the broccoli, get it off the heat and sprinkle in the Parmigiano Reggiano or Parmesan if that is what you will be using.
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