Broccoli Pasta
One-pot meals are always a good option for your mid-week meal however, this won’t just impress on a night where energy is low – it’s great for a crowd and will serve up a whole dinner party with little fuss if you need it to.
This recipe is simple to make and utilises cooking time really well. You cook the broccoli and spaghetti in the same pan making it quick, clean and simple.
Ingredients
1 broccoli head
3 tbsp extra virgin olive oil
3 garlic cloves, minced
1/2 tsp dried hot red pepper flakes
1 packet Pangkarra Pasta
1 lemon, juiced
1/2 cup Parmesan cheese, grated, or to taste
1 pinch salt
Method
- Bring water to a boil in a large pot for cooking the pasta.
- To Prep the Broccoli: Discard the stalks, and cut the florets into bite-size pieces. Set aside.
- Warm the oil in a large skillet over medium heat. Add garlic and red pepper flakes, and sauté until the garlic is golden. Turn off the heat, and stir in 1/2 teaspoon salt.
- When the water comes to a boil, add salt to taste and the spaghetti. Cook until the pasta is almost al dente, about 5 minutes, then add the broccoli.
- Continue cooking until the pasta is al dente and the broccoli is tender, about 2 minutes. Drain, reserving 1/4 cup of the cooking liquid.
- Add the spaghetti and broccoli to the skillet. Squeeze a little lemon over the top, and toss over high heat. Add the reserved cooking liquid to moisten the dish. Divide into bowls, top with cheese, and serve immediately.