1. Can I use frozen broccoli for this recipe?

Yes, you can substitute fresh broccoli with frozen broccoli. However, note that frozen broccoli may become slightly softer once cooked, so you might want to slightly adjust your cooking time to avoid overcooking it.

2. Is this healthy broccoli pasta gluten-free?

To make this dish gluten-free, simply swap the regular pasta for gluten-free pasta. There are many great gluten-free pasta options available, such as rice or corn-based pasta, that will work well with this recipe.

3. Can I make this broccoli pasta without Parmesan cheese?

Yes, you can skip the Parmesan cheese to make this dish dairy-free. For a cheesy flavor, try using nutritional yeast or a plant-based cheese substitute, which will give you a similar texture and taste.

4. How do I store leftovers of this healthy broccoli pasta?

Store any leftover broccoli pasta in an airtight container in the fridge for up to 4 days. The flavors will continue to meld together, and the pasta will stay delicious. When reheating, you may want to add a splash of olive oil or reserved pasta water to help loosen up the sauce.

Healthy Broccoli Pasta: 30-Minute Easy Recipe

Name: Healthy Broccoli Pasta
Prep time: 10 min
Cook time: PT-487898H53M34S
Total time: PT-487898H53M34S
Cuisine: Italian
Ingredients: 1 large head of broccoli, trimmed into small pieces; 2 tablespoons extra virgin olive oil; 3 cloves garlic, minced; 1/4 teaspoon crushed red pepper flakes; Salt and black pepper, to taste; 12 ounces shell pasta (or preferred pasta shape); 1 cup freshly grated Parmesan cheese

Description

Healthy broccoli pasta is a light, nutritious dish that combines fresh broccoli and whole-grain pasta. The rich Parmesan and savory garlic make this a simple, satisfying, and healthy meal. It’s a great option for a quick weeknight dinner or meal prep, with a vibrant combination of vegetables and carbs.

Ingredients

Scale

1 large head of broccoli, trimmed into small pieces
2 tablespoons extra virgin olive oil
3 cloves garlic, minced
1/4 teaspoon crushed red pepper flakes
Salt and black pepper, to taste
12 ounces shell pasta (or preferred pasta shape)
1 cup freshly grated Parmesan cheese

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Instructions

Bring a large pot of salted water to a boil. Add the broccoli and cook for about 5 minutes until tender but still slightly crisp. Set the broccoli aside and reserve ½ cup of the broccoli cooking water.
In a skillet, heat the olive oil over medium heat. Add the garlic and crushed red pepper flakes, and cook for 30 seconds until fragrant. Add the cooked broccoli and reserved broccoli water, season with salt and pepper, and cook for 10 minutes, mashing the broccoli slightly as it cooks.
In the same pot with the broccoli water, cook the pasta according to package instructions until al dente. Drain the pasta, reserving a little pasta water.
Transfer the drained pasta into the skillet with the broccoli mash. Stir in Parmesan cheese and combine well. Adjust the sauce consistency by adding a splash of reserved pasta water if needed.
Adjust seasoning with salt and pepper, and serve hot, garnished with extra Parmesan if desired.

Notes

Don’t overcook the broccoli—blanch it just until bright green and still slightly crisp for the best texture.
Save at least 1 cup of pasta water before draining to help create a silky sauce.
Add Parmesan cheese in two stages for a creamier texture: half when tossing the pasta and the other half as a finishing touch.
For a dairy-free option, substitute Parmesan with nutritional yeast or a plant-based cheese alternative.

Prep Time: 10 minutes
Cook Time: 20-30 minutes
Category: Pasta, Main Dish
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 300-350
Sugar: 4g
Sodium: 500mg
Fat: 18g
Saturated Fat: 4g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 6g
Protein: 12g
Cholesterol: 15mg