Broccoli Garlic Pasta
A vibrant, aromatic Italian-inspired pasta dish that highlights the sweetness of tender broccoli florets tossed in a golden, garlic-infused olive oil sauce.
Ingredients
- •1 pound (450g) spaghetti or linguine
- •1 large head of broccoli, cut into small, bite-sized florets
- •1/2 cup extra virgin olive oil
- •6 cloves garlic, thinly sliced
- •1/2 teaspoon red pepper flakes
- •1/2 cup freshly grated Parmesan cheese (or a high-quality vegetarian hard cheese)
- •1/2 cup reserved pasta cooking water
- •1 tablespoon fresh lemon juice
- •Salt and freshly cracked black pepper to taste
Instructions
- 1
Bring a large pot of heavily salted water to a boil.
- 2
Add the pasta to the boiling water and cook according to package directions until just shy of al dente.
- 3
Add the broccoli florets to the pasta pot during the last 3 minutes of cooking so they become tender-crisp.
- 4
While the pasta cooks, heat the olive oil in a large skillet over medium-low heat.
- 5
Add the sliced garlic and red pepper flakes to the oil, sautéing gently for 3 to 5 minutes until the garlic is golden and fragrant, being careful not to burn it.
- 6
Before draining the pasta and broccoli, carefully reserve 1/2 cup of the starchy cooking water.
- 7
Drain the pasta and broccoli, then transfer them directly into the skillet with the garlic oil.
- 8
Pour in the reserved pasta water and toss everything together over medium heat until the liquid emulsifies into a glossy sauce that coats the noodles.
- 9
Remove from heat, stir in the Parmesan cheese and lemon juice, and season with salt and pepper to taste before serving immediately.
💡 Chef tips
- To ensure the garlic doesn't turn bitter, keep the heat low and watch it closely; it should be pale gold, not brown.
- For a deeper flavor, you can toast a handful of pine nuts or breadcrumbs to sprinkle on top for added crunch.
- Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat with a splash of water to loosen the sauce.
✅ How it should turn out
The finished dish features perfectly al dente pasta coated in a silky, savory garlic oil, with bright green, tender broccoli florets and a subtle, spicy kick that smells intensely fragrant and fresh.