Reasons to Try This Dish
- This Broccoli Pasta is a quick 20-minute, 5-ingredient wonder, ideal for hectic evenings.
- Simply blend boiled broccoli with garlic-infused oil and mix into your pasta.
- The addition of Parmesan and a dash of red pepper flakes rounds off the meal perfectly.
Any parent knows the challenge of catering to finicky eaters. My two sons are particularly choosy, each with distinctly different tastes. One prefers bold, crunchy options while the other favors soft, fruity foods. Yogurt, for instance, is adored by one and despised by the other.
My daughter, only a year old, is currently in a delightful phase where she’ll eat anything put in front of her. However, I’m well aware that this phase is temporary, and soon she’ll likely be tossing her meals as far as she can fling them.
To avoid becoming a personal chef for each family member, I’ve been on a quest to compile meals that everyone will enjoy. Miraculously, both boys have taken a liking to broccoli, a rare green vegetable acceptance that I dare not question.
As a result, broccoli features heavily in our diet. A family favorite is this simple pasta dish loaded with broccoli—equal parts pasta and vegetable. Seasoned with fresh garlic, a hint of red pepper flakes, and plenty of Parmesan, these simple ingredients come together to create a comforting and satisfying meal for all.
Simply Recipes / Molly Adams
Handy Hints for Crafting My 5-Ingredient Broccoli Pasta
I typically serve this pasta solo, but if there’s rotisserie or leftover roasted chicken available, I’ll add it for some extra protein. While my husband and I enjoy a splash of fresh lemon juice on ours, that particular twist doesn’t get past my toughest critics, so it only goes on our plates directly.
The trick to this dish is cooking the broccoli just right—it should be tender enough to mash yet still vibrant and green. If your family is currently vetoing green veggies, feel free to substitute with cauliflower.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. I prefer to reheat them on the stove with a bit of water or chicken broth to keep them moist, though microwaving works fine too.
Broccoli Pasta
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Ingredients
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Kosher salt, to taste
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2 large broccoli crowns (about 2 pounds), cut into florets with stems chopped
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3 tablespoons extra-virgin olive oil
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2 cloves garlic, thinly sliced
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1/4 teaspoon crushed red pepper flakes, plus more to taste
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1 pound pasta of choice
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1/2 cup freshly grated Parmesan cheese
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Fresh lemon, optional
Method
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Cook the broccoli:
Bring a large pot of water to a boil. Once it’s boiling, season it generously with kosher salt. Add the broccoli and cook until it’s fork tender but still bright green in color, 4 to 6 minutes.
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Meanwhile, infuse the olive oil with garlic:
While the broccoli cooks, heat a large saucepan over medium heat. Add the olive oil and heat it over medium heat for about 30 seconds, then remove it from the heat and add the garlic and red pepper flakes. Let it infuse off the heat for about 1 minute.
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Mash the broccoli:
When the broccoli is cooked, remove it from the pot with a slotted spoon (keep the water hot) and transfer it to the saucepan with the garlic oil. Using a potato masher or a large sturdy fork, mash the broccoli until it is broken down into small pieces.
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Riley Morgan simplifies health and wellness topics, providing readers with practical advice and insights. Dedicated to empowering others, Riley covers everything from mental health to medical breakthroughs.
