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Bowl of easy healthy broccoli pasta with garlic and parmesan cheese

Easy Healthy Broccoli Pasta

A quick, healthy, and flavorful broccoli pasta dish that combines garlicky goodness with tender-crisp broccoli and al dente pasta, all cooked in just one skillet.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta and Broccoli
  • 8 ounces pasta (spaghetti, penne, or whole-grain) Whole-grain adds fiber and a nuttier flavor.
  • 2 cups broccoli florets, trimmed into bite-sized pieces Use stalks thinly sliced for more vegetable bulk.
Garlic and Seasonings
  • 2 tablespoons extra-virgin olive oil Choose a fruity EVOO for best flavor.
  • 3 cloves garlic, minced Fresh gives the best aroma; can substitute with garlic paste.
  • 1/4 teaspoon red pepper flakes Optional for a gentle heat.
  • to taste salt and freshly cracked black pepper
Finishing Touches
  • 1/4 cup grated Parmesan cheese Optional; swap with nutritional yeast for a vegan option.
  • to taste fresh lemon juice A squeeze brightens the whole dish.

Method
 

Preparation
  1. Fill a large pot with water, salt it generously, and bring to a boil.
  2. Add the pasta and cook per package directions until al dente.
  3. Three minutes before the pasta is done, add the broccoli florets to blanch them with the pasta.
Finishing
  1. Reserve 1/2 cup of the starchy cooking water, then drain the pasta and broccoli.
  2. Warm a large skillet over medium heat, add olive oil, then the minced garlic and red pepper flakes. Sauté until fragrant.
  3. Add the drained pasta and broccoli to the skillet and toss to coat in the garlicky oil. If dry, add reserved pasta water as needed.
  4. Season with salt and pepper. Serve immediately topped with Parmesan or nutritional yeast and a squeeze of lemon, if using.

Notes

For a lower-oil version, use 1 tablespoon olive oil and a splash of reserved pasta water. Leftovers keep well in an airtight container for up to 3 days; reheat gently.