Really Quick Broccoli Pasta
HB-8045 · Hand-built original · Western
Small pasta shells and broccoli florets cook together and are tossed with a lemon, olive oil and parmesan sauce plus shredded cheese until glossy.
WesternMains, Side15 minServes 4159 kcalEgg-freeDiabetic
Main ingredient: pasta
Pairs well with: garlic bread, caesar salad, caprese salad, bruschetta, grilled vegetables
Servings:4quantities adjust to match
Ingredients
- 12 oz dried short pasta (small shells)
- 2 broccoli heads ((BIG!))
- 1 cup shredded cheese (or more!)
- 2 tsp lemon zest
- 2 tbsp lemon juice ((or more!))
- 5 tbsp extra virgin olive oil
- 1/3 cup parmesan (, finely grated)
- 2 garlic cloves (, minced)
- 1 tsp mixed dried herbs ((or fresh!))
- 1/2 tsp+ red pepper flakes ((add more if you want spicy!))
- 1 tsp sugar
- 3/4 tsp salt
- 1/2 tsp pepper
- More parmesan
Method
- Bring a large pot of salted water to a boil and cook the dried pasta according to its timing.
- Chop the broccoli heads into small florets while the pasta cooks.
- Add the broccoli florets to the pasta water for the final 1 to 2 minutes of cooking.
- Shake the lemon zest, lemon juice, olive oil, parmesan, garlic, dried herbs, red pepper flakes, sugar, salt and pepper together in a lidded jar to make the sauce.
- Scoop out a cup of pasta cooking water, drain the pasta and broccoli, and return them to the hot pot off the stove.
- Add half a cup of the reserved water to the sauce jar, shake it well, then pour the sauce over the pasta with the shredded cheese.
- Stir vigorously until the cheese melts into a glossy coating, adding more pasta water if it looks dry, and serve with extra parmesan over the top.
Prep: 5 min · Cook: 10 min · Total: 15 min
Nutrition (per serving, where published)
159 kcalCalories
10.4 gProtein
4.8 gCarbs
11.1 gFat
9 gSaturates
0.5 gFibre
0.3 gSugars
634 mgSodium
34 mgCholesterol
80 mgPotassium
330 mgCalcium
0.2 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data