Ingredients
Scale
- 8 ounces of your favorite pasta (penne, fusilli, or linguine)
- 2 cups broccoli florets
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup grated Parmesan cheese (or nutritional yeast for vegan option)
- 1 lemon (zest and juice)
- Salt and pepper to taste
- Optional add-ins: cooked chicken, shrimp, or tofu
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. During the last 2-3 minutes of cooking, add broccoli florets to the boiling water. Drain and set aside.
- While pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes (if using), sauté for about 1 minute until fragrant.
- Add the drained pasta and broccoli to the skillet. Toss to coat with garlic-infused oil. Add lemon zest and juice, season with salt and pepper, and stir in Parmesan cheese until melted and creamy.
- Serve hot, garnished with additional Parmesan and lemon, with optional proteins or side salad for a complete meal.
Notes
- You can use whole wheat or gluten-free pasta for added dietary options.
- Replace Parmesan with nutritional yeast to make this vegan-friendly.
- Feel free to add other vegetables or proteins like cherry tomatoes or cooked chicken for more flavor and nutrition.
- Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Vegetarian, Healthy
Nutrition
- Serving Size: 1 plate
- Calories: 350 kcal Kcal
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 8 g
- Protein: 14 g
- Cholesterol: 10 mg