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For this dish, I recommend using whole wheat pasta. I like penne or fusilli for their shape. Both hold the sauce well. They add a nice, nutty flavor to the meal. You can find these types in most grocery stores. Make sure to check the package for cooking times. Fresh broccoli florets are key for this recipe. They add color and crunch. Use about 2 cups, which is roughly one medium head of broccoli. Make sure to cut the broccoli into bite-sized pieces. This helps them cook evenly and blend well with the pasta. The flavor comes from a few simple seasonings and garnishes. You need: - 3 cloves of garlic, finely minced - 1/4 teaspoon red pepper flakes (add more if you like spice) - 1/4 cup extra virgin olive oil - 1/2 cup freshly grated Parmesan cheese - Zest of one lemon - 2 tablespoons freshly squeezed lemon juice - Salt and freshly cracked pepper to taste - Fresh basil leaves for garnish These ingredients work together to create a bright and tasty dish. The garlic and red pepper add warmth, while lemon juice gives freshness. The Parmesan cheese adds creaminess and depth. Don't skip the fresh basil; it brightens the whole dish. Start by filling a large pot with water and add salt. Bring it to a boil. Once the water bubbles, add the whole wheat pasta. Cook it based on the package instructions until it is al dente. In the last three minutes of cooking, toss in the fresh broccoli florets. This step helps them cook lightly. After cooking, save half a cup of the pasta water. Then, drain both the pasta and the broccoli well. Set them aside for later use. In the same pot or a large skillet, pour in the extra virgin olive oil. Heat it over medium heat until warm. Next, add the minced garlic and red pepper flakes. Sauté this mixture for about one to two minutes. Stir it often to keep the garlic from browning. Browned garlic can taste bitter, and we want to avoid that. With your garlic oil ready, add the drained pasta and broccoli back into the pot or skillet. Gently toss them together. Make sure the pasta and broccoli are coated with the oil and garlic. Now, add the lemon zest, lemon juice, and grated Parmesan cheese. If the dish looks dry, gradually mix in some reserved pasta water. This will help create a creamy texture. Finally, season with salt and freshly cracked pepper. Toss everything to spread the flavors evenly. Serve hot, topped with fresh basil leaves and extra Parmesan if you like. Enjoy! To cook pasta right, use a big pot. Fill it with water and add salt. Bring it to a rolling boil. Add the whole wheat pasta. Cook it until it's al dente. This means it should still have a little bite. For this recipe, follow the package time. When there are three minutes left, toss in the broccoli florets. This step gives the broccoli a light cook and keeps it bright. Pasta water is magic for this dish. Before draining your pasta, save half a cup of that starchy water. After mixing in the garlic and oil, add the pasta and broccoli. If it looks dry, pour in a bit of the reserved water. Stir well. The pasta will soak up the flavors and become creamy. You control how creamy it gets based on how much water you add. Garlic adds a great taste, but burnt garlic is bitter. To avoid this, heat the olive oil over medium heat. Once it's warm, add the minced garlic and red pepper flakes. Stir it often for one to two minutes. You want it to smell amazing, but not brown. If it starts to turn dark, lower the heat. This keeps the flavor fresh and bright. {{image_4}} You can easily add protein to your Italian broccoli pasta. Chicken or shrimp works great. If you choose chicken, use boneless, skinless breasts. Cut them into bite-sized pieces. Sauté the chicken in the garlic oil until cooked through. This takes about 6-7 minutes. If using shrimp, add them after the garlic oil is ready. Cook until they turn pink, which takes about 3-4 minutes. This boost of protein makes the meal more filling. For a vegan version, swap the Parmesan cheese with a plant-based option. Nutritional yeast adds a cheesy flavor without dairy. You can also use cashew cream for a creamy texture. To make cashew cream, blend soaked cashews with water until smooth. This gives a rich, creamy taste. Use the same amount as you would for cheese. You can also add more veggies like spinach or mushrooms for extra nutrition and flavor. If you need a gluten-free option, choose gluten-free pasta. Many brands offer great textures that mimic traditional pasta. Look for rice or corn-based pasta. Cook them according to package directions. The flavor of the dish remains just as delicious. Just keep an eye on the cooking time, as gluten-free pasta can cook faster than wheat pasta. This way, everyone can enjoy this tasty dish! After enjoying your Italian broccoli pasta, you might have some leftovers. Store them in an airtight container. This helps keep the flavors fresh. Make sure to let the pasta cool down before sealing it. It is best to eat leftovers within three days. To reheat your pasta, use a skillet over low heat. Add a splash of water or olive oil to prevent it from drying out. Stir the pasta gently until it’s warm. You can also microwave it. Just cover the bowl with a lid or wrap to keep moisture in. Heat in 30-second bursts, stirring in between. If you want to save your pasta for later, freezing is a great option. Portion the pasta into freezer-safe bags. Remove as much air as possible before sealing. Label each bag with the date. You can freeze it for up to three months. When you’re ready to eat, thaw it in the fridge overnight. Then reheat as mentioned above. Yes, you can use frozen broccoli. It saves time and is convenient. Just be sure to thaw it first. If you add it straight to the pasta, it may become mushy. To spice it up, add more red pepper flakes. Start with a pinch and taste. You can also add fresh chopped chili peppers for heat. If you like it really hot, try a dash of hot sauce. If you need a substitute for Parmesan cheese, use nutritional yeast for a vegan option. Grated pecorino or Romano cheese also works well. Both give a similar salty and nutty flavor. This blog post explored a tasty dish made with whole wheat pasta and fresh broccoli. You learned about the right ingredients, cooking methods, and tips to enhance flavor. We also covered various options, like adding protein and making it vegan. Proper storage information ensures you can enjoy leftovers later. Using these ideas, you can create a meal that fits your needs. Enjoy your cooking journey!

Italian Broccoli Pasta

Delight in a flavorful Italian broccoli pasta that’s both healthy and easy to make! This dish features whole wheat pasta tossed with fresh broccoli, garlic, and a hint of red pepper for a kick. Zesty lemon and creamy Parmesan elevate the flavors, making it perfect for any meal. Ready in just 25 minutes, it's a quick weeknight dinner option. Click through to explore this delicious recipe and impress your family tonight!
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Ingredients
  

8 oz (225 g) whole wheat pasta (recommended types: penne or fusilli)

2 cups fresh broccoli florets

3 cloves garlic, finely minced

1/4 teaspoon red pepper flakes (adjust according to spice preference)

1/4 cup extra virgin olive oil

1/2 cup freshly grated Parmesan cheese

Zest of 1 lemon

2 tablespoons freshly squeezed lemon juice

Salt and freshly cracked pepper to taste

Fresh basil leaves for garnish

Instructions
 

Begin by bringing a large pot of salted water to a rolling boil. Once boiling, add the whole wheat pasta. Cook according to the package instructions until al dente. During the last 3 minutes of pasta cooking, add the broccoli florets to the pot to blanch them lightly.

    After cooking, carefully reserve 1/2 cup of the starchy pasta water, then drain both the pasta and the broccoli thoroughly. Set them aside.

      In the same pot (or an expansive skillet), heat the extra virgin olive oil over medium heat. Once warm, add the minced garlic and red pepper flakes, sautéing for approximately 1-2 minutes. Stir consistently until fragrant but be careful not to let the garlic brown to avoid bitterness.

        With the garlic oil ready, add the drained pasta and broccoli back into the pot or skillet. Gently toss everything together to ensure that the pasta and broccoli are evenly coated in the oil and garlic.

          Next, introduce the lemon zest, lemon juice, and freshly grated Parmesan cheese to the mix. If the pasta appears too dry, gradually incorporate some of the reserved pasta water until you reach your desired level of creaminess.

            Season generously with salt and freshly cracked pepper, tossing everything together to ensure an even distribution of flavors.

              Serve the pasta hot, garnished with fresh basil leaves and extra Parmesan cheese if desired, for an added touch of flavor and elegance.

                Prep Time: 10 min | Total Time: 25 min | Servings: 4