maccheroni e broccoli

Italian Broccoli Pasta will become your new best friend when you&#039;re juggling a busy schedule or just want something easy and nutritious. Imagine fresh, vibrant broccoli mixed with perfectly al dente pasta, all coming together in under 30 minutes. It&#039;s a vegetarian dream, packed with the goodness of garlicky olive oil and a little kick from the red pepper flakes.

Italian Broccoli Pasta with Garlic and Olive Oil (quick recipe)

olive oil

garlic

ounzes Gemelli (or similar short pasta)

broccoli

salt

black pepper

red pepper flakes

Parmigiano-Reggiano or Pecorino Romano cheese

Cook garlic in olive oil: Add the olive oil to a small saucepan and gently sauté over medium-low heat until the edges of the garlic are golden brown. This should take 5-6 minutes. Set aside

Cook pasta and broccoli:  Bring a large pot of water to the boil (cook pasta according to package directions). In the last 4-5 minutes that is needed to cook the pasta, add the broccoli to the boiling water and cook for 4-5 minutes. Note: I like my broccoli tender and not soft to the point it is falling apart. For softer broccoli, cook 6-8 minutes.

Reserve cooking water: Before you drain the pasta and broccoli, reserve 1/3 cup of the cooking water in case you need it to loosen the pasta and add moisture.

Drain pasta and broccoli: Drain the pasta and broccoli and return to the same pot.

Add seasoning: Drizzle the garlic infused olive oil over the pasta and broccoli, add the salt, pepper and red pepper flakes. Stir to combine. If the pasta looks dry, add a few tablespoons of the reserved pasta water/cooking water and discard the unused amount.

Serve: Serve with grated Parmigiano-Reggiano or Pecorino Romano cheese.

I threw in some fresh basil and it was really good.  Easy recipe!

The most delicious pairing of broccoli, olive oil &amp; pasta. 
Followed the recipe step by step and it was so mouth watering delicious!!! Can’t wait to make this dish again and again!

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