Description
This simple yet delicious broccoli pasta recipe with parmesan, garlic, red pepper flakes and lemon is super flavorful and easy to throw together.
Ingredients
Scale
- 1 lb Mafalda Pasta
- 4 tbsp Salted Butter, divided
- 2 tbsp Olive Oil
- 1/2 tsp Red Pepper Flakes
- 1 large head Fresh Broccoli, finely chopped
- 10 Cloves Garlic, finely chopped
- 1/2 cup Vegetable Broth
- 1 whole Lemon, zested and juiced
- 2 cups Parmesan Cheese, divided
Instructions
- Step 1: Boil pasta al dente in heavily salted water according to directions. Drain and reserve at least two cups of pasta water.
- Step 2: Add 2 tbsp salted butter, 2 tbsp olive oil and red pepper flakes to a large nonstick skillet over medium-high heat. Cook for 2-3 minutes until the butter has dissolved and the red pepper flakes are beginning to sizzle. Immediately add finely chopped broccoli, garlic and a pinch of salt then stir until everything’s mixed together.
- Step 3: Add vegetable broth to the broccoli mixture and let it cook down and reduce for another 3 minutes.
- Step 4: Add the strained, al dente pasta to the broccoli skillet and add the remaining 2 tbsp of butter, the lemon zest, lemon juice, and 1 cup parmesan cheese and stir. Add reserved pasta water, little by little, and keep stirring until each noodle has a glossy finish and is coated with the broccoli mixture.
- Step 5: To plate, add pasta then top with more parmesan cheese and another pinch of red pepper flakes. Serve with remaining parmesan cheese.
Notes
For a smoother sauce, you can use an immersion blender before adding the pasta.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 8 g
- Sodium: 920 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 75 g
- Fiber: 6 g
- Protein: 22 g
- Cholesterol: 85 mg
Keywords: broccoli, garlic, lemon, mafalda, parmesan, pasta, red pepper flakes