Italian Broccoli Pasta

$- 8 oz (225 g) whole wheat pasta (penne or fusilli works well) - 2 cups broccoli florets - 3 cloves garlic, minced - 1/4 teaspoon red pepper flakes (adjust to taste) - 1/4 cup olive oil - 1/2 cup grated Parmesan cheese - Zest of 1 lemon - 2 tablespoons lemon juice - Salt and pepper to taste - Fresh basil leaves for garnish - Extra Parmesan cheese for serving - Large pot - Colander for draining - Large skillet or pot for mixing - Cooking spoon or tongs - Zester for lemon zest - Measuring cups and spoons First, fill a large pot with salted water. Bring it to a boil. Once it’s bubbling, add 8 ounces of whole wheat pasta. Cook the pasta according to the package instructions until it is al dente. This usually takes about 10 minutes. With three minutes left to go, add 2 cups of broccoli florets. This blanching step keeps the broccoli bright and crisp. After the time is up, reserve half a cup of pasta water. Then, drain the pasta and broccoli in a colander. Set them aside for later. Next, take the same pot or a large skillet. Heat 1/4 cup of olive oil over medium heat. Add 3 minced garlic cloves and 1/4 teaspoon of red pepper flakes to the oil. Sauté this mixture for about 1-2 minutes. You want the garlic fragrant but not browned. Keep an eye on it! Now, return the drained pasta and broccoli to the pot or skillet. Toss everything well to coat with the garlic oil. Add the zest of one lemon and 2 tablespoons of lemon juice for brightness. Then, mix in 1/2 cup of grated Parmesan cheese. If your pasta looks dry, use the reserved pasta water. Add it a little at a time until you get your desired consistency. Season with salt and pepper to taste. Toss everything again to combine. Serve your pasta hot, garnished with fresh basil leaves and extra Parmesan if you like. Enjoy this simple and flavorful meal! To get the best pasta, cook it al dente. This means it should feel firm when you bite it. Follow the package instructions for time. Near the end, add broccoli florets to the pot. This keeps the broccoli bright and crisp. Remember to save some pasta water! It helps make the sauce creamy. You can add more flavor easily. Try extra garlic for a stronger taste. A squeeze of lemon juice brightens the dish. If you like heat, add more red pepper flakes. Fresh herbs like parsley or thyme give a nice touch. You can also mix in sun-dried tomatoes for a bit of sweetness. To serve, place the pasta on a plate. Sprinkle with fresh basil leaves. Add more grated Parmesan on top if you like. A twist of lemon zest makes it look fancy. Serve it hot for the best taste. This dish pairs well with a simple salad or crusty bread. Enjoy your meal! {{image_2}} You can add protein to your Italian broccoli pasta for a heartier meal. Here are some ideas: - Grilled Chicken: Add sliced grilled chicken for a lean protein boost. - Shrimp: Toss in sautéed shrimp for a quick seafood twist. - Chickpeas: For a plant-based option, mix in canned chickpeas. These proteins pair well with the flavors in the dish. Just cook them separately and mix them in at the end. If you like heat, you can adjust the spice level. Here’s how: - More Red Pepper Flakes: Add extra red pepper flakes for more heat. - Fresh Chili: Slice fresh chili peppers and sauté them with garlic. - Mild Option: For less spice, skip the red pepper flakes entirely. Adjust the spice to fit your taste. You can always add more, but it’s hard to take it out! Feel free to switch up the sauce or cheese. Here are some options: - Alfredo Sauce: For a creamy version, use Alfredo sauce instead of olive oil. - Pesto: Mix in some pesto for a fresh, herbaceous flavor. - Different Cheeses: Try feta or goat cheese for a tangy twist instead of Parmesan. These changes can give your dish a new life. Don’t hesitate to experiment! To store your Italian broccoli pasta, place it in an airtight container. Make sure it cools down first. This keeps the pasta fresh. You can refrigerate it for up to three days. I suggest using it within two days for the best taste. When you’re ready to eat, you can reheat it easily. Place the leftover pasta in a skillet. Add a splash of water or olive oil. Heat it over medium heat. Stir it often until it’s warmed through. This helps keep the pasta from drying out. You can also use a microwave. Just cover it with a damp paper towel. Heat it for 1-2 minutes, checking it often. If you want to keep it longer, freezing is a great option. First, let the pasta cool completely. Then, portion it into freezer-safe bags or containers. Remove as much air as you can. Label the bags with the date. You can freeze your pasta for up to three months. To defrost, move it to the fridge overnight before reheating. This keeps the flavor and texture nice. I recommend using whole wheat pasta for this dish. It adds a nutty flavor and a hearty texture. You can use penne or fusilli, but any short pasta works well. The shape helps catch the sauce and broccoli bits. This makes each bite delicious and satisfying. Yes, you can easily make this dish vegan. Simply replace the Parmesan cheese with a plant-based cheese. You can also use nutritional yeast for a cheesy flavor without dairy. Just be sure to check the pasta for egg ingredients. Many brands offer egg-free options. To make this dish gluten-free, choose a gluten-free pasta. There are many good options available, like brown rice or chickpea pasta. Follow the same cooking steps with the gluten-free pasta. Taste and adjust the seasoning as needed. This keeps the dish tasty and enjoyable. This blog post covered all you need to make a great dish. We looked at key ingredients and tools. I shared simple steps for cooking pasta and broccoli. I also gave tips for perfecting texture and flavor. You learned various ways to change the recipe and how to store leftovers. In the end, this dish is easy and fun to make. You can always adapt it to fit your taste. Enjoy your cooking!$

Looking for a delicious and healthy meal? Try this Italian Broccoli Pasta recipe! With whole wheat pasta, fresh broccoli, and a zesty lemon and garlic sauce, it's quick to make and packed with flavor. This dish is perfect for a weeknight dinner or meal prep. Discover how to whip up this wholesome delight that your family will love. Click to explore the full recipe and make your next meal unforgettable!

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Ingredients

8 oz (225 g) whole wheat pasta (such as penne or fusilli)

2 cups broccoli florets

3 cloves garlic, minced

1/4 teaspoon red pepper flakes (adjust to taste)

1/4 cup olive oil

1/2 cup grated Parmesan cheese

Zest of 1 lemon

2 tablespoons lemon juice

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions

Bring a large pot of salted water to a boil. Add the whole wheat pasta and cook according to package instructions until al dente. During the last 3 minutes of cooking, add the broccoli florets to the pot to blanch them.

Once the pasta and broccoli are cooked, reserve 1/2 cup of the pasta water, then drain the pasta and broccoli. Set aside.

In the same pot or a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, sautéing for about 1-2 minutes until fragrant but not browned.

Return the drained pasta and broccoli to the pot or skillet with the garlic oil. Toss to coat evenly.

Add the lemon zest, lemon juice, and grated Parmesan cheese to the mixture. If the pasta seems dry, gradually add some reserved pasta water until desired consistency is reached.

Season with salt and pepper to taste, tossing everything to combine well.

Serve hot, garnished with fresh basil leaves and extra Parmesan if desired.

Prep Time: 10 min | Total Time: 25 min | Servings: 4