Broccoli Pasta

Broccoli Pasta


  • 12 oz of uncooked pasta
  • 6 ½ cups fresh broccoli florets, no stems
  • 5 cloves garlic, smashed and chopped
  • ¼ cup grated parmesan
  • 2 tbsp olive oil
  • Salt and pepper


  1. Bring a large pot of salted water to boil.
  2. When water boils, add pasta and broccoli at the same time and cook according to pasta instructions for al dente.
  3. When pasta is almost cooked, reserve about 1 cup of the pasta water and set aside. Drain pasta and broccoli.
  4. Return the pot to the stove and set heat to high; add 1 tbsp of olive oil, when hot, add garlic. Cook garlic until golden, reduce heat to low and add pasta with broccoli back to the pot.
  5. Mix well, add remaining olive oil, grated cheese, salt, and pepper to taste mixing well and smashing any large pieces of broccoli to break up.
  6. Add ½ cup of reserved pasta water and mix well adding more if needed.
  7. Serve in bowls with additional grated cheese on the side.


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