Dinner
Garlicky Broccoli Pasta
Prep
5 Minutes
Cook
10 Minutes
A glossy, garlicky broccoli pasta with tender florets, a little heat, and a silky sauce that clings to every bite.
Ingredients
- 250 g short pasta 1 large head broccoli, cut into small florets 4 garlic cloves, crushed 30 ml olive oil 15 g butter 25 g grated Parmesan, plus more to finish 1/4 tsp chili flakes salt and cracked black pepper, to taste reserved pasta water
Instructions
- 1Bring a large pot of salted water to a boil. Cook the pasta until 3 minutes shy of al dente. Add the broccoli and cook until bright green and just tender. Reserve 240 ml pasta water, then drain the pasta and broccoli. Return the pot to medium-low heat and warm the olive oil. Cook the garlic and chili flakes for 30 seconds, just until fragrant. Add the pasta and broccoli back to the pot with about 120 ml pasta water. Stir briskly until the liquid turns glossy and coats the pasta. Remove from the heat, then stir in the butter and Parmesan. Season with salt and pepper, adding more pasta water if needed to loosen the sauce.
Best Served With
lemony greens or roasted chicken
Cook's Note
Cut the broccoli into small florets so it cooks quickly and catches the sauce instead of sitting in large pieces. Save more pasta water than you think you need, since that starch is what turns the oil, cheese, and garlic into a glossy coating.
Why This Recipe Works
Boiling the broccoli with the pasta saves a pan and keeps the process fast. Pasta water binds the oil, cheese, and garlic into a silky sauce, while the broccoli softens just enough to coat the noodles without disappearing.
Make It Yours
Add toasted breadcrumbs for crunch. Swap Parmesan for pecorino for a sharper finish. Add white beans for more substance. Finish with lemon zest for a brighter edge. Skip the chili flakes for a softer version, or add more for extra heat.