Broccoli Garlic Pasta
A vibrant, aromatic pasta dish that highlights the simple, delicious combination of tender broccoli florets and golden, crispy garlic.
Ingredients
- •1 pound (450g) spaghetti or linguine
- •2 large heads 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 kosher-certified hard cheese alternative)
- •1/2 teaspoon kosher salt, plus more for pasta water
- •1/4 teaspoon freshly cracked black pepper
- •1 tablespoon fresh lemon juice
Instructions
- 1
Bring a large pot of heavily salted water to a boil.
- 2
Add the broccoli florets to the boiling water and cook for 3 minutes until bright green and slightly tender, then remove them with a slotted spoon and set aside.
- 3
In the same boiling water, cook the pasta according to package directions until al dente.
- 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, cooking slowly for 3-5 minutes until the garlic is golden brown and fragrant, being careful not to burn it.
- 6
Reserve 1/2 cup of the starchy pasta cooking water, then drain the pasta.
- 7
Add the cooked pasta and blanched broccoli to the skillet with the garlic oil.
- 8
Toss everything together over medium heat, adding a splash of the reserved pasta water to create a light, silky sauce.
- 9
Remove from heat, stir in the grated cheese, lemon juice, salt, and pepper, and serve immediately.
💡 Chef tips
- For a deeper flavor, roast the broccoli in the oven at 400°F (200°C) for 15 minutes instead of boiling it.
- If you prefer a dairy-free version, simply omit the cheese and add a tablespoon of toasted breadcrumbs for a nice crunch.
- Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat with a small drizzle of olive oil to loosen the pasta.
✅ How it should turn out
The finished dish features perfectly al dente pasta coated in a fragrant, golden garlic oil, with tender-crisp broccoli and a savory, salty finish from the cheese.