Light and Healthy Broccoli Pasta (Print Version)
# Ingredients:
→ Main Components
01 -
1 large broccoli head, cut into small florets
02 -
12 ounces (340 grams) shell pasta
→ Flavorings and Additions
03 -
2 tablespoons extra virgin olive oil
04 -
3 garlic cloves, minced
05 -
1/4 teaspoon crushed red pepper flakes
06 -
Salt, to taste
07 -
Black pepper, to taste
08 -
1 cup (30 grams) freshly grated Parmesan cheese
# Instructions:
01 -
Bring a large pot of salted water to a boil. Add broccoli florets and cook for 5 minutes until tender. Remove broccoli with a slotted spoon and set aside. Reserve 120 ml (1/2 cup) of the broccoli cooking water.
02 -
Heat 2 tablespoons olive oil in a large skillet over medium heat. Add minced garlic and crushed red pepper; cook until fragrant, about 1 minute. Add cooked broccoli and reserved cooking water. Season with salt and black pepper. Cook, stirring occasionally, for 10 minutes until broccoli is very soft for mashing.
03 -
Return the same pot of broccoli water to a boil. Add shell pasta and cook according to package directions until al dente. Drain thoroughly.
04 -
Transfer drained pasta to the skillet with the soft broccoli mixture. Add grated Parmesan cheese and toss gently to combine. Adjust sauce consistency with a little reserved pasta water if it appears too thick.
05 -
Taste and correct seasoning with additional salt and pepper if needed. Serve immediately, garnished with extra Parmesan cheese as desired.
# Notes:
01 -
For optimal texture, cook pasta just until al dente and reserve some cooking water to achieve a creamy sauce.