Broccoli Pasta

Servings: servings (about 10 cups total)

Calories: 283cal

Cook pasta according to package directions. When done, reserve 1/2 cup of the pasta water and set aside.
Cut broccoli into large florets.
Fill stock pot filled 3/4 way with water and bring to a boil over medium-high heat. Once it reaches a rolling boil, add the broccoli florets. When water comes back to a boil, turn off heat and allow to sit for 2-3 minutes. Drain through a colander and set aside.
Heat olive oil in skillet over medium-high heat until shimmering. Add garlic and toss for less than a minute, then add drained broccoli florets. Toss.
Season with garlic salt and lemon pepper. Add cooked pasta and toss to coat, seasoning to taste with additional garlic salt and lemon pepper.
Add parmesan cheese and turn to coat. Add 1/2 cup of reserved pasta water. Cook and stir until cheese is melted and dish is heated through.
Optionally garnish with red pepper flakes and a squeeze of lemon.

5 from 1 vote

You can use bowtie, rigatoni, spaghetti, or penne in place of the shells if desired.
To cut broccoli into florets, hold the crown upside down by the stem. Cut the small stems off the head where the branches meet the base. If needed, you can then slice the florets in half to make them smaller. We like to keep ours a little larger for this dish.

Course: Dinner

Cuisine: American

Prep Time10

Cook Time15

Total Time25