Ingredients
Scale
- Pasta (Penne, Rotini, or Farfalle) 1 pound
- Broccoli florets 1 pound
- Garlic 4 cloves, minced
- Olive oil 1/4 cup
- Red pepper flakes 1/4 teaspoon (or more to taste)
- Parmesan cheese 1/2 cup, grated
- Lemon juice 1 tablespoon
- Salt and pepper to taste
Instructions
- Step 1: Cook the pasta according to package directions in salted water. About 3 minutes before the pasta is done, add the broccoli florets to the boiling water. Cook until broccoli is tender-crisp.
- Step 2: While the pasta and broccoli are cooking, heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes and cook for about 1 minute, until fragrant, being careful not to burn the garlic.
- Step 3: Drain the pasta and broccoli, reserving about 1 cup of the pasta water. Add the pasta and broccoli to the skillet with the garlic oil.
- Step 4: Toss the pasta, broccoli, and garlic oil together. Add the Parmesan cheese and lemon juice. Toss again, adding a little of the reserved pasta water if needed to create a light sauce.
- Step 5: Season with salt and pepper to taste. Serve immediately, garnished with additional Parmesan cheese, if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, add a splash of water or broth to a skillet and warm over medium heat, stirring occasionally.
- Serve this pasta with grilled chicken or shrimp for a complete and satisfying meal.
- Don't overcrowd the skillet; cook the garlic and red pepper flakes just until fragrant to avoid bitterness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American