This quick and easy Broccoli Pasta recipe is one in the category of quick and easy. Simple ingredients create delicious results. Perfect dinner for busy weekdays!
In a medium saucepan or pasta pot, bring water to a boil. Add ½ teaspoon of salt and stir. Add pasta and cook until al dente. During the last 4 minutes of cooking pasta, add broccoli florets to the pot. Cook until broccoli is tender and bright green and pasta is al dente. Remove broccoli from pot and set on a cutting board. Reserve ¾ cup of pasta water, then drain pasta.
3 cups farfalle pasta, ½ lb broccoli florets
In a skillet, heat up oil with butter. Add chopped onion and cook for 2 minutes. Add garlic and saute together until the onion is translucent.
1 tablespoon olive oil, 1 tablespoon unsalted butter, ½ medium yellow onion, 4 garlic cloves
Chop broccoli and add to onion. Stir together. Season with salt, pepper and Italian seasoning. Cook for 2 minutes.
½ teaspoon salt, ¼ teaspoon black pepper, ½ teaspoon Italian seasoning
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 more water if needed.
¾ cup grated Parmesan cheese
Serve with more Parmesan cheese, chopped parsley and/or crushed red pepper flakes and lemon zest.
Notes
To add chicken to this dish, cook 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 below is an estimate. Always use a calorie counter you are familiar with.