Ingredients
Scale
- 8 oz (225 g) of your favorite pasta (penne, fusilli, or spaghetti works well)
- 2 cups fresh broccoli florets
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
- Salt and pepper to taste
- Optional: red pepper flakes for a spicy kick
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
- While the pasta is cooking, steam or blanch the broccoli florets until tender, about 3-4 minutes. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Be careful not to burn the garlic.
- Add the cooked broccoli and cherry tomatoes to the skillet. Stir and cook for 2-3 minutes. Toss in the cooked pasta, combining everything evenly. Season with salt, pepper, and red pepper flakes if using.
- Remove from heat and stir in freshly grated Parmesan cheese and chopped basil. Adjust seasoning to taste. For a creamier version, you can add a dollop of ricotta or a splash of ricotta.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in the microwave or on the stovetop, adding a splash of olive oil or water to maintain moisture and flavor.
- Customize by adding your favorite protein like grilled chicken or shrimp.
- Use whole wheat, gluten-free, or plant-based pasta for dietary needs.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 350 Kcal
- Sugar: 8g
- Sodium: 370mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 7g
- Protein: 15g
- Cholesterol: 10mg