Family Dinner: Quick and Easy Broccoli Pasta

This is one of my favorite "throw-together-at-the-last-minute-because-I-am-so-not-in-the-mood-to-cook" meals. Partly because it is is quick, partly because it is easy, and partly because it tastes good. The whole thing uses 1 pot and is done in virtually the time it takes you to boil pasta. Easy-peasy!

Broccoli Pasta
Makes 8 Servings
225 cals / 4g fat / 39g carbs / 9g protein

1 box pasta (I used high fiber mini shells, you can use whatever)
4 bunches broccoli
5 cloves garlic
1 TB olive oil
1/3 cup parmesan cheese
1 tsp salt
1/2 tsp pepper
1/2 tsp crushed red pepper flakes (optional)

1. Bring a large pot of water to a boil over high heat and cook pasta al dente, according to package directions. Be sure to note the time.

2. While water is heating, cut florets of broccoli off the stems, discarding stems and stalks. Finely chop the florets. Set aside. Mince the garlic cloves and set aside.

3. When there is 6 minutes (or 4 if you like your broccoli firmer) left for the pasta to cook, remove 3/4 cup of the pasta water and set aside. Add the chopped broccoli to the boiling water/pasta and continue to boil until pasta is done. Drain pasta and broccoli in a colander. Return the same empty pot to the stove over medium high heat. Add the olive oil, garlic, and crushed red pepper flakes. Stir until garlic is fragrant, about 3 minutes. Add the reserved pasta water and bring to a boil. Return the cooked pasta and broccoli to the pot, and toss with the garlic mix. Remove from heat, stir in parmesan cheese and season with salt and pepper.  Serve with a little extra cheese on top.  And, done.

 

This is one of my favorite "throw-together-at-the-last-minute-because-I-am-so-not-in-the-mood-to-cook" meals. Partly because it is is quick, partly because it is easy, and partly because it tastes good. The whole thing uses 1 pot and is done in virtually the time it takes you to boil pasta. Easy-peasy!

Broccoli Pasta
Makes 8 Servings
225 cals / 4g fat / 39g carbs / 9g protein

1 box pasta (I used high fiber mini shells, you can use whatever)
4 bunches broccoli
5 cloves garlic
1 TB olive oil
1/3 cup parmesan cheese
1 tsp salt
1/2 tsp pepper
1/2 tsp crushed red pepper flakes (optional)

1. Bring a large pot of water to a boil over high heat and cook pasta al dente, according to package directions. Be sure to note the time.

2. While water is heating, cut florets of broccoli off the stems, discarding stems and stalks. Finely chop the florets. Set aside. Mince the garlic cloves and set aside.

3. When there is 6 minutes (or 4 if you like your broccoli firmer) left for the pasta to cook, remove 3/4 cup of the pasta water and set aside. Add the chopped broccoli to the boiling water/pasta and continue to boil until pasta is done. Drain pasta and broccoli in a colander. Return the same empty pot to the stove over medium high heat. Add the olive oil, garlic, and crushed red pepper flakes. Stir until garlic is fragrant, about 3 minutes. Add the reserved pasta water and bring to a boil. Return the cooked pasta and broccoli to the pot, and toss with the garlic mix. Remove from heat, stir in parmesan cheese and season with salt and pepper.  Serve with a little extra cheese on top.  And, done.