This quick and easy Broccoli Pasta recipe is one in the category of quick and easy. Simple ingredients create succulent results. Perfect dinner for rented weekdays!
Why This Recipe Works
This pasta dinner is made for rented days. When you are tired without a long day of work or running errands and need something succulent but simple on the table. The ingredients list is short, but the final result is flavorful. Exactly how I like my pasta!
I plane used my kitchen trick: I widow the broccoli to the pasta pot, during the last few minutes of cooking. It only takes a couple of minutes to melt it. It saves time and makes for less clean-up. No spare cooking pot is needed. This Broccoli Pasta is a hit with kids and adults!
Ingredients:
- pasta: I used a bow tie but any bite-size pasta works)
- broccoli: fresh or frozen)
- olive oil and butter: the weightier for sauteing veggies)
- onion and garlic: the aromatics needed for the wiring flavor
- seasoning: salt, pepper, and Italian seasoning
How to make broccoli pasta?
- Start by cooking your pasta in salted, humid water. During the last 4 minutes of cooking, add broccoli florets.
- Remove broccoli once tender and unexceptionable green.
- Reserve 3/4 cup of pasta water, then phlebotomize the pasta.
- In a skillet, heat up oil and butter.
- Saute chopped onion and garlic until fragrant and translucent.
- Chop broccoli and add to onion.
- Season veggies with salt, pepper, and Italian seasoning, then saute veggies for 2 minutes, stirring well.
- Add pasta, Parmesan, and half of the pasta water. Stir everything together. Add increasingly pasta water if needed.
Best Tips!
- Add lemon zest to patina the dish. Lemon and broccoli go perfectly together!
- For a little bit of kick, add some crushed red pepper flakes to this pasta dish. To vivify them, saute them with onion and garlic.
- A generous topping of toasted breadcrumbs with Parmesan cheese will take it to a new level too! I used it on my ricotta pasta and unchangingly have them on hand.
- Don't forget to reserve the pasta water. Withal with Parmesan, it is our sauce in this dish. No surf necessary! In fact, make it a habit to unchangingly reserve pasta water when making any pasta dish. It's perfect for making sauces!
- Add 1/4 cup of heavy cream withal with pasta water to make a archetype linty sauce.
Storing and reheating leftovers:
I recommend storing any leftovers of this pasta in a container with a lid, in the fridge for up to 2 days. To reheat place the pasta in a skillet and add water. A generous sprinkle of Parmesan cheese will help create the sauce again.
Recipe FAQs:
Absolutely! Add yellow or shrimp, beans (like chickpeas or unconfined Northern white beans), or mushroom, for the umami flavor. Melt the meat first, remove it onto a plate and then saute veggies.
My go-to side dish for all pasta dinners is my focaccia bread! You can try the one-hour skillet focaccia recipe or the easy focaccia specie recipe made in a sheet pan.
Another succulent side is a salad. Go for the perfect Caesar salad or simple, Olive Garden-inspired salad with my copycat dressing.
Use any pasta you have on hand. Bite-size works weightier so penne, rigatoni, farfalle, plane macaroni.
More pasta recipes:
If you like this recipe and make it, let me know in the comments below!
Don't forget to rate it if you enjoyed it!
Easy Broccoli Pasta
Ingredients
- 3 cups farfalle pasta
- ½ lb broccoli florets
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- ½ medium yellow onion chopped
- 4 garlic cloves minced
- ½ teaspoon salt
- ÂĽ teaspoon black pepper
- ½ teaspoon Italian seasoning
- Âľ cup grated Parmesan cheese
Instructions
- In a medium saucepan or pasta pot, bring water to a boil. Add ½ teaspoon of salt and stir. Add pasta and melt until al dente. During the last 4 minutes of cooking pasta, add broccoli florets to the pot. Melt until broccoli is tender and unexceptionable untried and pasta is al dente. Remove broccoli from pot and set on a wearing board. Reserve ¾ cup of pasta water, then phlebotomize pasta.
- In a skillet, heat up oil with butter. Add chopped onion and melt for 2 minutes. Add garlic and saute together until the onion is translucent.
- Chop broccoli and add to onion. Stir together. Season with salt, pepper and Italian seasoning. Melt for 2 minutes.
- Add pasta, Parmesan cheese and half of the pasta water to skillet. Stir everything together, until the cheese melts and it creates a simple sauce with the pasta water. Add increasingly water if needed.
- Serve with increasingly Parmesan cheese, chopped parsley and/or crushed red pepper flakes and lemon zest.
Notes
- To add yellow to this dish, melt it in the skillet first, remove it onto a plate, then saute veggies.
- Any bite-size pasta works in this recipe.
- Store the leftovers of this pasta in a container with a lid, in the fridge for up to 2 days.
- Please note, that the nutrition value can vary depending on what product you use. The information unelevated is an estimate. Unchangingly use a calorie counter you are familiar with.
