Ingredients
Scale
- 1 large broccoli head, trimmed into small pieces
- 2 tablespoons extra virgin olive oil
- 3 minced garlic cloves
- 1/4 teaspoon crushed red pepper
- Salt and black pepper, to taste
- 12 ounces shell pasta
- 1 cup freshly grated parmesan cheese
Instructions
- Bring a large pot of salted water to a boil. Add the broccoli and cook for about 5 minutes until tender. Transfer the broccoli to a bowl and reserve ½ cup of the cooking water.
- In a skillet, heat olive oil over medium heat. Add garlic and red pepper flakes, then the cooked broccoli and reserved water. Season with salt and pepper. Cook for 10 minutes, stirring occasionally, until the broccoli is soft enough to mash.
- Using the same pot, cook the pasta in the broccoli water until al dente. Drain thoroughly.
- Transfer the pasta to the skillet with the broccoli mash. Add parmesan cheese and stir well. Adjust sauce consistency with reserved pasta water if needed.
- Taste and adjust seasoning. Serve immediately with extra parmesan.
Notes
- Use fresh broccoli for the best texture.
- Reserve pasta water to adjust sauce thickness.
- Grate parmesan fresh for better flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 10mg