Ingredients
- Broccoli florets: 1 pound
- Whole wheat pasta: 12 ounces
- Garlic cloves: 2, minced
- Olive oil: 2 tablespoons
- Red pepper flakes: 1/4 teaspoon (optional)
- Lemon: 1/2, juiced
- Parmesan cheese: 1/4 cup, grated
- Salt and pepper: to taste
Instructions
- Step 1: Cook the pasta according to package directions. Reserve about 1 cup of pasta water before draining.
- Step 2: While the pasta is cooking, steam or boil the broccoli florets until tender-crisp, about 5-7 minutes.
- Step 3: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes (if using) and cook for about 30 seconds, until fragrant. Be careful not to burn the garlic.
- Step 4: Add the cooked broccoli to the skillet and toss with the garlic oil. Season with salt and pepper.
- Step 5: Add the drained pasta to the skillet with the broccoli. Toss everything together, adding a little of the reserved pasta water if needed to create a light sauce.
- Step 6: Stir in the lemon juice and grated Parmesan cheese. Serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet with a splash of water or broth to prevent drying out.
- Serve with a sprinkle of extra Parmesan and a lemon wedge for added brightness.
- For a richer flavor, toast the red pepper flakes lightly in the olive oil before adding the garlic.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American