Name: Light and Healthy Broccoli Pasta: A Nourishing, Delicious Weeknight Favorite
Ingredients: 8 oz whole wheat or regular pasta (penne, fusilli, or spaghetti); 3 cups broccoli florets; 2 tablespoons olive oil; 3 cloves garlic, minced; 1/4 teaspoon red pepper flakes (optional); Zest and juice of 1 lemon; 1/4 cup grated Parmesan cheese; Salt and black pepper, to taste; Optional: chopped parsley or fresh basil for garnish

Ingredients

Scale

8 oz whole wheat or regular pasta (penne, fusilli, or spaghetti)
3 cups broccoli florets
2 tablespoons olive oil
3 cloves garlic, minced
1/4 teaspoon red pepper flakes (optional)
Zest and juice of 1 lemon
1/4 cup grated Parmesan cheese
Salt and black pepper, to taste

Optional: chopped parsley or fresh basil for garnish

Instructions

Boil pasta in salted water according to package instructions.
During the last 3–4 minutes of cooking, add broccoli to the pot with the pasta.
Drain pasta and broccoli, reserving 1/2 cup pasta water.
In a large skillet, heat olive oil over medium heat.
Add garlic and red pepper flakes; sauté for 1–2 minutes until fragrant.
Add the cooked pasta and broccoli to the skillet. Toss to coat.
Stir in lemon zest, lemon juice, and Parmesan cheese. Add a bit of reserved pasta water to loosen the sauce if needed.
Season with salt and pepper to taste.

Serve warm, topped with extra cheese or herbs if desired.