Light and Healthy Broccoli Pasta (Print Version)
# Ingredients:
→ Vegetables
01 -
1 large head broccoli, trimmed and cut into small florets
→ Oils and fats
02 -
2 tablespoons extra virgin olive oil
→ Aromatics and seasonings
03 -
3 garlic cloves, finely minced
04 -
1/4 teaspoon crushed red pepper flakes
05 -
Salt, to taste
06 -
Freshly ground black pepper, to taste
→ Pasta
07 -
340 grams shell pasta
→ Cheese
08 -
1 cup freshly grated Parmesan cheese
# Instructions:
01 -
Bring a large pot of salted water to a boil. Add broccoli florets and cook for 5 minutes, until tender. Remove the broccoli with a slotted spoon and reserve 120 ml of the cooking water.
02 -
In a large skillet, heat olive oil over medium heat. Add minced garlic and crushed red pepper, sautéing for 1 minute until aromatic. Add cooked broccoli and reserved cooking liquid. Season with salt and black pepper. Cook for 10 minutes, stirring occasionally, then mash broccoli until soft and combined.
03 -
In the same pot with the broccoli cooking water, add shell pasta and cook according to package instructions until al dente. Drain thoroughly.
04 -
Transfer drained pasta into the skillet with mashed broccoli mixture. Add Parmesan cheese and mix well to coat the pasta. If the mixture is too thick, add a small splash of reserved pasta water to achieve a creamy consistency.
05 -
Taste and adjust with additional salt and black pepper as desired. Serve immediately, topped with extra Parmesan cheese if preferred.
# Notes:
01 -
Reserving some pasta cooking water helps adjust the sauce consistency and enhances the final dish texture.